Heiwa Peas

Hong Kong, Ltd.

2010-10-17T15:04:00.000-07:00

Goodies from Hong Kong!

Discover Magazine.

Man, Hong Kong's in-flight magazines are so much more interesting and better designed than the ones in the U.S. Cathay Pacific's Discover magazine even had interviews with architects, filmmakers and wine purveyors. Bright graphics, a fun techie section and streamlined layout make for a good read.

Alive, not Dead.

Can you feel the energy??! This granola bar had an ideal ratio of flavor / texture. One bite and I was hooked.

Abalone-Flavored Rice Noodles.

The packaged noodles are so much more refined than ones I can find here in the States. They've got rice noodles and vermicelli, in flavors such as abalone, chicken, beef, etc. I think my family was totally spoiled with good Chinese food because HK's noodles and seafood are bomb.

Mrs. Field's.

What other place elevates Mrs. Field's to such classy packaging? Cookie's never looked so...sweet.

Banana Bread.

This cute little slice of banana bread came in the pretty cut-out bowl (not cheap stuff, either). And this is airplane fare. Book me a flight on Cathay Pacific next time?

More Cooking Adventures with Sarah

2010-10-17T14:47:00.000-07:00

Ramyun with Korean veggies, bulgolgi, dduk, egg.

Doesn't this one just scream: EAT ME!!! I obeyed the command. Hong is my preferred brand of ramyun for its chewy, hearty texture. I'm an al dente person, and I loathe soggy noodles.

Kimchi Chigae.

As you can tell from the picture, this is a mild version of kimchi chigae because I was still at odds with my salty gochujang and didn't feel like drinking five glasses of water to make up for it. Otherwise, I'd go for spicy. I added turkey, egg, dduk and Korean greens for some vegetable content.

Kimchi Chigae with appetizers.

I love ban chan. Period.

Neopolitan Egg Spaghetti, pre-mix.

I bought the book Easy Japanese Cooking: Noodle Comfort by chef Kentaro Kobayashi. This guy is a culinary genius. Seriously, he manages to make easy versions of semi-complicated dishes that end up with such a precise taste. Best of all, his recipes aren't 20 ingredients long, and most can be made within 30 minutes or so.

Neopolitan Egg Spaghetti, plated.

What are you waiting for? Go cop his book! Other recipes I'm fiending to try are his Ricotta, Egg & Tomato Spaghetti, Yakisoba Omurice and Carbonara.

By the way, like my paper plates? Yes, I'm low-frills. But I don't skimp on meals. This one dish gave me gastronomic joys for two days.

...And I'm Back!

2010-10-17T14:25:00.000-07:00

Alas, I've neglected this blog long enough. Much like a chicken with my head cut off, I've been swamped in school full-time taking design courses while working part-time, so please excuse my long absence.

I thought I should update a little on my week of cooking. While my family was away in Hong Kong, I held down the fort at home and was in charge of dog-sitting, as well as making sure the house didn't fall apart or catch on fire (ha. ha). At the same time, I took the opportunity to embark on some cooking adventures.

All pictures originally taken the week of Oct. 4, 2010.

Kimchi tofu with spinach and ddukbokki.

If the plate looks empty, that's because I was so hungry I ate half of it already. Sorry!

Dduk-fishball soup.

I kind of pulled this one together on the fly. After cooking the dduk, or rice cakes, I split some of it into the kimchi tofu dish and the rest went into a soup with dduk broth. Found some fish balls in the fridge, and presto~ instant (OK, not so instant) soup! Excellent on those windy, blustery cold days of autumn.

Mystery Soup?

While the texture may appear murky, it tasted better than it's letting on...

Kimchi Bokum Bop.

One of my favorite casual Korean dishes, cooked home-style: Kimchi bokum bop, or Kimchi fried rice. I think I must've went with the wrong jar of gochujang, however, because it was mad salty! Many Koreans like their kimchi drenched in anchovy paste and other seafood flavorings, but I found that I like mine more simple and plain - with a "fresh" taste. Oh well, at least I tried...

This is not Korean.

People who know me know that I may not cook an awful lot, but I do make a few dishes well: eggs and noodles. There's nothing like an open-faced mushroom-Provolone cheese omelet for breakfast. If I have ham or bacon on hand, I throw that on too. Actually, I usually fold the omelet over once, but the ingredients in this one were too heavy and refused to turn over (fat omelet!). The cheese could've been melted more too, but it was still good...

More updates to come.

Shake Shack Attack

2010-07-01T11:00:00.001-07:00

Shake Shack, I have missed you dearly.

Something about a hearty burger and crunchy cheese fries makes me turn gleeful somersaults inside.

These buns should be wrapped in packaging that reads: "Eat Me." Then again, I don't think that would be necessary...

Shake Shack Madison Sq Pk; E 23rd St & Madison Av; 212-889-6600.

Cultural Smorgasboard

2010-07-01T10:54:00.000-07:00

Basmati rice and fried chicken.

Dad's homemade plantains.

Steamed chicken and eggplant.

Father's Day, Korean-style

2010-07-01T10:13:00.001-07:00

Ah, another delayed post! Father's Day with the fam at Kum Gang San (We just can't seem to get enough of Korean, can't you tell?). It was a sweltering day, so hot and humid that I was reduced to wearing a dress. Yes, another one of those anomalies. In any case, at 6 p.m. Kum Gang San was already bursting to the brim with crowds standing elbow-to-elbow. We took a number for our party of 7 and waited to be called.

Kum Gang San has a waiting area with chairs and two long tables in the back. While you're standing, help yourself to some boricha (barley tea) or hot coffee. You can also sidle up to the bar and ask the ahjusshi to pore you a soju. Computers are available for your browsing convenience, though if you can't read Korean - tough luck - since the language default is set to Korean and I couldn't seem to change the settings. Oh well.

Twenty-odd minutes later...

We were seated at a table in the back. Waiters and waitresses carried heaping platefuls of haemool pajun, ddukbokki, boricha and appetizers. The restaurant was so busy that they didn't give us our appetizers until a good twenty minutes later. But that's OK, since we were passing round bottles of Hite...

Hite lager is a light South Korean beer with golden flecks and is brewed from rice, as opposed to malted barley. Hite can be found on draft in Korean pubs and bars. Other popular Korean beers include Cass and OB. As a first-time Hite drinker, I wasn't particularly awed by it, but I wouldn't be opposed to drinking it again. I'm definitely more of a dark beer person.

What my family ate:

Grandpa: Gopdol Bibimbap (steamed rice tossed with ground beef and various vegetables served in a stone pot)

Grandma: Sulungtang (simmered beef and bone marrow broth with brisket pieces and hand-cut noodles)

Dad & Sis: Jeonju Bibimbap (Jeonju-style bibimbap with seasoned beef and 26 different vegetables

Mom & Bro: Mandoo Gook (traditional Korean handmade beef dumplings soup)

We ordered one appetizer of Haemool Pajun (seafood pancake). My brother thinks it looks like pizza.

While everyone else was chomping away on their dishes, my place setting was still empty. Forty-five minutes is a hecka long wait time. All I wanted to know was - just where was my ddukbokki??!

After consulting numerous wait staff for an answer and getting the run around, it seemed that my precious ddukbokki had gotten lost in transit (or accidentally served to someone else). Luckily, the chef whipped up a fresh batch for me and it was glowing in all its spicy gochujang glory. I filled up as much as I could take of rice cakes, squid, kimchi and mussels, but there was no way I could finish it after stealing bits of everyone else's food all night. I wrapped the rest to go. Satisfying leftovers for the next day.

Would I go back? I still love Kum Gang San, so yes. But definitely not during a major holiday. Good thing for those appetizers and family love! There's enough of that to go around...

Kum Gang San 13828 Northern Blvd; Flushing; 718-461-0909.

Banksy Returns

2010-06-12T09:34:00.001-07:00

Photo montage taken May 31. St. Mark's area. New York, NY.

Lychee & Jung

2010-06-12T09:06:00.000-07:00

And now, dear brother will demonstrate how to eat a lychee:

1. Take a ripe lychee (you'll find the green-ish ones are still bitter) and wash it.

2. Cut a circle around the stem with a knife. Pluck the stem off, then, holding the fruit carefully, squeeze it to pop the lychee right into your mouth.

3. Eat the grape-like fruit part that resembles a juicy tropical flower. Avoid the seed, as its slightly poisonous.

4. Discard shell and seed.

If you don't have a knife, or you're too lazy to use one, dig in with your teeth. They work just as well.

Source: wikiHow.

Would you like some jung with that? Jung (or zong, in Mandarin), is a traditional Chinese food made of glutinous rice and wrapped in bamboo leaves. In the Western world, they are known as Chinese tamales. Typically, ingredients include mushroom, sausage, egg and pine nuts.

Great-Grandma's approaching the 101-year-old mark and she still pops out these babies like nobody's business. She doesn't even use a recipe: it's all in her head. Exceptional memory, no? Her other specialties include ha gow and tapioca starch cakes (kind of like the Chinese version of ddukbokki, but made of tapioca and not rice).

Two Little Birdies

2010-05-31T22:47:00.000-07:00

Sitting in a tree.

K-I-S-S-I-N-G

This is their love story.

I called...

{{{Coo...Coo...C-O-O-O-o-oooo}}}

...you answered.

And you came to my rescue and I

Wanna be where you are

Love is so bittersweet.

Photo montage taken May 30. Queens Zoo. Corona, Queens, NY.

Family Reunion at Angoletto's

2010-05-31T20:33:00.000-07:00

Fried calamari.

Weddings bring together the whole family. And by whole, I mean all the grandparents, great-uncles, second aunt twice removed and a horde of extended cousins I didn't even know I had. The day after my cousin tied the knot a few weeks ago, we caught up with some of them at Angoletto Cafe in NHP.

We ordered true family-style: several appetizers and duplicates of three entrees to go around. I did the ordering. For appetizers: fried calamari and insalata caprese, or tomato and mozzarella with olive oil and basil.

Ordinarily, the fried factor would have me running to the other side of the room with images of boiling vats of oil stuck in my head. However, the fried calamari was fried to perfection - not overdone, not greasy, while still retaining the distinct squid flavor I love so much. It was so appetizing that I actually grabbed seconds.

Insalata Caprese.

The insalata caprese was also a good call, though the huge cuts of cheese might have scared off some of the lactose intolerant. Refreshing giant tomato capers accompanied the appetizer.

Entrees included Fusilli Primavera, Linguini with White Clam Sauce and Penne a la Vodka.

The fusilli came with an assortment of colorful vegetables - vine-ripened tomatoes, broccoli, mushrooms, carrots and regular tomatoes. A light orange primavera sauce topped it off. It was neither too oily nor too tomato-drenched. Linguini with white clam sauce is what it sounds like - generous swirls of flat pasta adorned with baby clams and a light sauce that reminds you of the sea but doesn't reek of it (i.e. salt is kept in check).

My favorite of the three would have to be the Penne a la Vodka. Penne cooked aldente, or slightly chewy, gives the pasta a nice hearty bite. And buttery vodka sauce is phenomenal.

Frothy head.

Nothing like an afternoon cappuccino to rev up my energy! I really enjoyed the frothy foam head and delicate coffee taste of this one. The milk-to-coffee ratio was done just right.

Cappuccino.

Cinnamon on top. Stir and sip...

Soho Chocolate Review and Great Gift Ideas for Mom

2010-05-08T12:45:00.000-07:00

Jacques Torres Chocolate Shoe. Photo by Joe Chan.

This article originally appeared on The Gotham Palate.

Who doesn't love a little chocolate? Whether it's chocolate candy bars, hot chocolate or truffles, chocolate holds a special place in many people's stomachs. Francine Segan, food historian, led a tour of the unique chocolate shops that make New York City such a pleasure to peruse. This event took place on Apr. 28 and was hosted by 92Y Tribeca (200 Hudson St.; 212-601-1000), a cultural and community center that holds lectures, tastings, wellness classes, films and culinary tours such as this one.

Of course, at 11 a.m., it's essential to begin the day with a jump start: Segan passed around samples of different types of fine Italian confections, ranging from fruit-filled Venchi Giandujotti chocolate to Baci's signature smooth hazelnut milk chocolate - the Baci was so good I wanted another! Two lucky winners had the privilege of taking home a box of Tuscan Biscuits with chocolate pieces (Cantuccini Con Pezzi Di Cioccolato).

To start off the Soho Chocolate Tour, Segan gave a brief talk on how chocolate is made and the process of cultivating beans into the finished product. She covered tempering, seeding, melting and types of chocolate.

Did you know that...

...chocolate grows on trees and the pods must be plucked by hand?

...chocolate can only grow 20 degrees above and below the equator?

...cocoa beans can be made into wine (but result in a lesser quality chocolate)?

After our mini history lesson, we plunged right into the heart of our chocolate addiction: The Tour.

Our first stop? Jacques Torres Chocolate Haven (350 Hudson St.; 212-414-2462), headed up by the world-reknowned classic French chef-turned chocolate purveyor. Torres has opened locations in Dumbo, Brooklyn, and Chelsea Market; the one on Hudson St. is Segan's favorite. Torres himself stopped to chat with us about his chocolate. He recommends taste-testing white chocolate first, then milk, and lastly, dark (in that order). We dug into chocolate-covered Cheerios, chocolate espresso beans and chocolate chip cookies. But the hot chocolate is by far one of his best products. Spice-inflected chocolate in thick liquid form, both rich and smooth at once. A sliver of whipped cream capped off the exceptional flavor.

But this tour goes beyond the need to quell a sugar rush. Real chocolate aficionados know to judge a chocolate by its sheen, smell (earthy, berry, nutty, etc.), snap and taste. Kee's Chocolate (80 Thompson St.; 212-334-3284) passes all those tests - little wonder it's considered the "best in NYC." Chef/owner Kee Lee Tong has set herself apart with her handcrafted, high quality ingredients and the crisp "snap" of her chocolates. "Her ganaches are amazingly fresh," said Segan of Tong. We sampled the Creme Brulee (pleasant, if predictable) and the Lemon-Basil, a strong, tangy blend that bursts in your mouth and has a sharp aroma that lingers even after you consume it. Simply put: it's poppin'.

The most intense flavors had to be from our last stop: Vosges (132 Spring St.; 212-625-2929). Vosges is a chocolate shop chain that started in Chicago. Altogether, we sampled no less than 8 varieties of chocolates with complex, intricate flavors. These included: Goji Exotic (Tibetan goji berries + pink Himalayan salt + 45% deep milk chocolate), Black Pearl (Japanese ginger + wasabi + black sesame seeds + 55% dark chocolate) and my personal favorite - Mo's Milk Chocolate Bacon Bar (Applewood bacon + alderwood salt + deep milk chocolate). Even though my palate was suffering from extreme overstimulation, I could still differentiate between the nuanced flavors.

The Soho Chocolate Tour was a resounding trumpet call for chocoholics everywhere. And just in time for Mother's Day - grab a box of chocolates for the special lady in your life! Or just to assuage your sweet tooth.

About Francine Segan:
Segan's light-hearted, bubbly personality was the perfect catalyst for getting us into the chocolate-tasting spirit. Segan is the author of four cookbooks and is currently working on a volume covering Italian desserts. Her articles can be found in the Chicago Tribune Syndicated. Segan has also worked with Lidia Bastianich, Mario Batali, among other chefs. You can also tune into her on your boob tune: she frequently appears on CBS, Discovery, History channels and the Food Network.

Homegrown Brew

2010-04-19T19:05:00.000-07:00

Brooklyn Lager.

While not made from my house, Brooklyn Lager is a local New York favorite. American amber color beer made from Brooklyn Brewery. 5.2% ABV.

Characteristics: Foamy head, roasted barley malt, floral hops. A pleasant drink that goes down easy. Dry, slightly bitter aftertaste, medium body.

I'm no beer expert - this one fits my palate just fine. But if given the choice, I'd likely choose a Guinness or Presidente over this.

The Lineup.

Right at my fingertips, keeping company with the furikake and other seasonings on the table.

Ramen Setagaya

2010-04-19T18:46:00.001-07:00

Ramen Setagaya.

This is not a review.

These days I've been a woman of few words on this blog. More so due to time constraints and job responsibilities - not because there's nothing to say about food! (The day that happens will be a sad one.)

I'm going back to school next month to earn my Web Design degree, so I'll be posting more sporadically than usual. (If you haven't noticed, I've already been cutting back considerably.) Nonetheless, you can still look forward to fun shots of my foodie adventures.

For now, I'll have to let the pictures speak for themselves.

Gyoza.

Charsu Ramen.

Shio Ramen.

Beginner's Japanese.

Arigato gozaimashita! I sincerely thank you for continuing to give this blog love. Oh, and the ramen here isn't bad either.

Location:
Ramen Setagaya
141 1st Av
New York, NY 10009
212.529.2740

Under the Green Tent: Korean Street Food - Review of Pocha 32

2010-04-19T18:17:00.000-07:00

Green Tent.

This article originally appeared on The Gotham Palate.

Imagine yourself bundled up in layers in the dead of winter, sitting on a stool outdoors under a plastic green tent with gurgling pots of kimchi-infused casseroles, soups and spices mingling around you. Soju bottle in hand, pouring your sunbaenim (elder, in Korean) a shot and knocking the vodka-like substance back with a hearty "Kanbei!"...followed by a loud, vehement clearing of the throat. Slurping down ramyun like it was a race to the finish, burning your tongue in the process because you want to eat the noodles while they're not soggy.

That's a typical food stall scenario in Korea, where street food is elevated to the highest form of trendy, home-spun comfort. Pocha 32's decor reminded me of that, bringing the outdoors inside with perforated green tents, pictures of patrons strewn on the walls with nothing but brightly colored paper clips holding them up. My friend and I sat all the way in the back since it was crowded. But at 7:45ish, that was expected. Busy is good.

Blaring through the sound system: V.I.'s "Strong Baby," Epik High's "One" and a female cover of Taeyang's "Look Only At Me." Is it sad that I knew the set list? The lights progressively dimmed more and more as the night wore on. Around 9:30 p.m., the music changed from Kpop hits to dancehall electronica beats, and the lights (made of bottle caps) from green-tinted to white and blue Christmas lights. As if on cue. Turns out it was someone's birthday. Cool way to toast a friend.

Appetizers.

I enjoyed the appetizers, huge strips of carrots and cucumbers (although "stalks" would be a more accurate description) and ssamjang, or an orange-red sauce made of fermented bean curd and red pepper paste. The fresh ssamjang complemented the vegetables nicely and especially paired well with the cucumbers, the carrots being sweeter. [It's the same hot sauce as the one at Gahm Mi Oak, only they serve it with hot chili peppers and lettuce.]

And then we waited. And waited. I didn't really keep track of how long it took before our first dish showed up, but it was more than 30 minutes. The waiter said the chef was backlogged since they were so busy (and, it seems, understaffed). He hadn't even started on our order yet! I understand that good food takes it sweet time to prepare, but it's still an inefficient system. And when we cancelled an order for Chicken and Korean noodles, there must have been miscommunication between the waiters that served us since we still got a bill charging us for it. (Keep in mind the chef hadn't even started on our order yet at this time). Luckily, we were able to fix that mistake, but this error kind of dampened my celebratory mood.

Budae Chigae.

Fortunately, the Budae Chigae was worth the inordinate wait. This Korean "army stew" included classic ingredients, such as kimchi, onions, tofu and ttokk (small flat rice cakes), along with bites of sausage, Spam and bulgolgi. I think my favorite version so far is still Kunjip's. But in any case, it was chock full of fireball flavor. I don't think we understood how big the serving size was going to be. This casserole stew is meant to be shared with a big party. At $19.99, it's way too much food to consume for two people! We needed at least 6 people to conquer that Budae Chigae.

Ddukbokki.

The Ddukbokki dish with kimchi and tofu ($9.99) was definitely the winner of the night - soft yet firm and chewy rice cakes. The star ingredient here is Korean hot pepper paste. Without that, you're a fish out of water. We cracked open a bottle of Pomegranate Soju Wine ($18.99) but couldn't even finish the whole thing. I'm sure our waiter meant to be obliging when he recommended the pom soju. He probably picked us out as inexperienced soju drinkers (which we are). However, I don't need sickly sweet things to appease my non-Korean palate. It doesn't take a wine sommelier to realize that pomegranate did not complement the intense red hot pepper spiciness of our dishes. I would go with the Jinro Chamisul Original Soju ($13.99) or the communal Watermelon Soju bowl ($24.99).

To make it worth the splurge, I'm definitely bringing more people (and a Korean friend!) for Round 2. Maybe then the staff would take us seriously.

Blue Blur.

Rating: 4 out of 5 stars. Despite the subpar service, I'm such a sucker for ddukbokki and budae chigae that I'm willing to give Pocha another chance.

Location:
Pocha 32
15 W 32nd St
2nd Fl
New York, NY 10001
212.279.1874

Going Green, Matcha-Style

2010-04-12T19:04:00.000-07:00

Mango Bubble Tea.

Saint's Alp Teahouse in East Village for mango iced bubble tea and Matcha toast with my sugar daddy, JK (just kidding - JK, you know who you are!). I know this post is way overdue. Wish you could come visit more often...

Not pictured: my cute little teapot of hot honey green bubble tea. Suitable for blustery "spring" weather or a sore throat.

Matcha Green Tea Toast.

It was my first time having the Matcha toast - hot Matcha green tea spread over a soft loaf of thick white Hong Kong-style bread. For some reason, I don't ordinarily like Matcha...maybe because I don't dig the generic-tasting powdery versions at Starbucks and Jamba Juice. But good call, JK. Check out the height!

Yeah, Shanghainese!

2010-04-05T19:49:00.000-07:00

Xiao Long Bao.

Yes, it's as good as it looks...and I was able to eat this juicy Xiao Long Bao (Shanghainese soup dumpling) in one bite. The insides are full of pork juice and can easily squirt out if not handled properly. This can happen for a number of reasons:

1. Poking the dumpling's skin too hard with chopsticks.
2. Biting into it, thereby renting the thin dough. And setting the roof of your mouth on fire.
3. Fumbling the bun and losing it to the crushing waves of the tablecloth. Epic. Fail.

Scorched tongue be hanged! If it's for the love of dumplings, I will survive.

New Yeah Shanghai Deluxe.

Happy New Yeah? Good times spent scooping rice (among other edibles) with friends at Yeah Shang Hai Deluxe Corp. We ordered family-style.

I wish I was more knowledgeable regarding the names of these dishes. But for now these pictures will just have to suffice.

Mapo Tofu.

I love spicy tofu, but the mapo tofu was definitely not as hot as I would have made it. Then again, I have a tendency to Korean-ize everything...

All in all, decently tasty Shanghainese food here. Thank goodness that the person who ordered for our table knew what she was doing!

Rating: 3.5 out of 5 stars. Steamed buns and vegetable soup (not pictured) were the winners, in my book. I want to see if the hand-pulled noodles are any good...

Location:
Yeah Shang Hai Deluxe Corp
65 Bayard St
New York, NY 10013
212.566.4884

The New KFC: Korean Fried Chicken - Review of BonChon Chicken

2010-04-05T19:23:00.000-07:00

Original Soy & Garlic Fried Chicken.

This review originally appeared on The Gotham Palate.

I love KFC. That's Korean Fried Chicken (not that other, Colonel Sanders-style chicken). No, this isn't Southern fried chicken with grits and collard greens on the side. You'd more likely find it served with daikon (pickled radish). It's not dipped in batter twice and fried to a crisp. Instead, Korean fried chicken is made with a delicate soy and garlic marinade, resulting in a light crunch.

Koreans like their noraebang (karaoke) and soju. And they've got to have their fried chicken. But out here in the States, it's a relatively new concept. When you sample it for yourself, you'll find out why - explosive seasoning, tender meat and a dainty shell that crackles apart with one touch is the recipe for a savory gourmet chicken fest.

Fried chicken is a popular food item in Korea, where it's been a hit for 20 years and counting. Consumers flock to trendy eateries to indulge in this flavorful treat. They've spread their refined taste to the West, where Korean fried chicken joints like KyoChon, BonChon and UFC (Unidentified Flying Chickens) have taken up residence. In China, this thin crust technique is called "paper fried chicken."

Chicken Close-Up.

Here's how it's done:
The chicken starts off unseasoned and is tossed around in fine flour, then dunked in a thin batter before it hits the fryer. Oil temperature stays at a low 35 degrees and the chicken undergoes two separate cooking phases. After the 10 minute mark, the chicken and oil part ways while the chicken is given a shakedown in a wire strainer and set to cook for 2 minutes. Then it's back to the fryer for 10 more minutes until the chicken is lightly browned.

The best chicken has the least sauce, so it's generally served up plain. However, it can also be topped with s asweet hot and spicy sauce.

BonChon menu.

I was eager to try out the new midtown KyoChon location on its March 6th grand opening. I'm familiar with the KyoChon brand, as there's one in Flushing. But when we (my friend and I) got there, we didn't find a single soul inside. Granted, it was almost 3 p.m. and past the lunch rush, but it just didn't seem all that inviting. So we strolled over to BonChon instead.

We had the mixed 4 drums and 12 wings set and easily finished it off. Those drums were huge and buffalo-sized. You don't feel overly greasy when eating these crispy nubs.

Tangy daikon and a choice of one side came with our order. We opted for cole slaw to be more "healthy." True to my love for all things tart and vinegar-infused, I drank that daikon juice straight up! Including tax, everything added up to about $22.

You can also add other side dishes, if you're extra hungry (dinner, anyone?). Ddukbokki (spicy rice cake), scallion pancake and rosemary fries are among the fixins. Zucchini fries and bulgolgi tacos also looked promising.

Maybe I'll check out the new KyoChon another time, but for now I've found me some mighty fine KFC comfort grub.

Rating: 4 out of 5 stars. This is more of a take-out restaurant and not a sit- down outfit, so I can't grade on service. However, the chicken was worth it for me. Just try not to stray too far from the chicken and you should be fine!

Location:
BonChon Chicken
207 W 38th St
New York, NY 10018
212.221.3339
www.bonchon.com/eng/index.php

Buttery Cupcakes

2010-03-31T16:24:00.001-07:00

Butter Lane cupcakes.

Butter Lane is not to be missed. I admit I had my doubts when I arrived at the cupcake shop around 7 p.m. and found out that the price for one of these sweet morsels was $3. I mean, Magnolia charges 3 bucks and - contrary to popular opinion - I don't think their red velvets are all that. But Butter Lane's long lines hinted at the potential of this cupcake hot spot.

Raspberry.

Unfortunately, the banana with cream cheese frosting and vanilla with French frosting were sold out (my 1st and 2nd choices, respectively), but I took my friend's suggestion and gave the peanut butter frosting over chocolate cake a try. I'm glad I did. It was buttery, not too sweet and whipped to perfection. The moist cake and fluffy frosting rival Sugar Sweet Sunshine in quality. A true cupcake lover's delight.

He had the chocolate cupcake with raspberry frosting. It even came with a real raspberry on top!

Flowery.

Fin!

I don't feel it's fair to give this bakery a rating yet since I haven't had their other distinctive flavors. But I do like what I taste so far. All the more reason to come in the future...

Location:
Butter Lane
123 East 7th St
New York, NY 10009
212.677.2880
www.butterlane.com

Chinatown Eats

2010-03-31T15:59:00.000-07:00

Roti Canai.

New Malaysia Restaurant. The evening's meal started off nicely with some Roti Canai, an Indian pancake ($2.95). The sauce may look a little oily, but the paper-thin flatbread eagerly soaked up the the sauce's coconut-rich spiciness.

Pad Thai.

It's hard to mess up Pad Thai - so why did this one fall so flat? The first two bites were OK, but it slowly dawned on me that something was wrong with this picture. First off, no sweet chili sauce was served on the side. Without the play of sweet and spicy, sprinkling lime juice over this dish only made it sour and bland. Also, although the menu bills this one as a "spicy" dish, I couldn't detect even a hint of the kicker. It tasted like Chinese chow fun, heavy on the soy sauce and not much else.

Granted, this isn't a Thai restaurant and I probably should have ordered something more Malaysian (whoops). But still, the Pad Thai ($6.75) was sorely disappointing.

Fried Pearl Noodle.

My friend's Fried Pearl Noodle ($5.95) fared a little better. Still way too much soy sauce, but what do you expect from a Chinatown restaurant? The Roti Canai was the best of the three. The prices were cheap enough that I didn't complain all that much.

Chicken Sauteed Pea Shoots on Rice.

Late-night munchies at Yogee Noodle. Beef stew over flat noodles is this restaurant's specialty. I wish I had known that before I ordered the Chicken Sauteed Pea Shoots on Rice ($5), but it wasn't bad, especially since I split it with someone. Check out that mountain of rice!

Rating: 3 out of 5 stars. Not that impressed.

Locations:
New Malaysia Restaurant
48 Bowery
New York, NY 10013
212.964.0284

Yogee Noodle
85 Chrystie St
New York, NY 10002
212.965.0615

Tastes Like Carrot

2010-03-31T15:44:00.001-07:00

Carrot Bread.

Fresh carrot bread from Union Square's Farmers' Market. No preservatives or funky business. Just honest-to-goodness all natural ingredients: carrots, flour, vegetable oil, eggs, walnuts, salt, baking soda, cinnamon.

Windy Maples Farm.

The vendor, Windy Maples Farm, also sells banana bread, pumpkin bread and huge hunks of soft chocolate chip cookies. I did a thorough pat-down of the carrot bread before finally choosing it. Carrot bread isn't something I normally eat. My exposure to carrot pastries extends only to carrot cake, which is often too sweet. I can't get the memory of sticky frosting out of my head.

But this was divine. Good for breakfast or an afternoon snack. Not burnt and definitely not doughy. The walnuts added some nice texture. I shared some with the rest of the family, so the small loaf ($2.50) didn't last that long. Having approved this one, I'll happily upgrade for the regular size ($5).

Angoletto's Pizza

2010-03-24T19:03:00.000-07:00

Angoletto's Pizza.

A beautiful sunny Friday lunch spent with my girl RM at Angoletto Cafe. This place is up the corner from my house and has been around for as long as I've been born. Consistently good pizza. None of that light cheese fluff. Delectable down to the dough.

I couldn't choose between pasta and pizza, so I decided I'd have both with the Baked Ziti slice. RM needed some more meat on hers, so she got Chicken. And the ricotta on the White looked so melt-in-your-mouth hot that we had to go for that, too.

Also recommended: Spinach pinwheels, Mozzarella and Tomato Squares, Primavera Fusilli, Linguini with White Clam Sauce. The Penne a la Vodka isn't bad, though it's more cheesy and perhaps less refined than Mama Theresa's.

Top to Bottom: Baked ziti slice, Chicken slice, White slice.

IHOT: International House of Tofu* - Review of BCD Tofu House

2010-03-24T18:24:00.001-07:00

BCD Tofu House Menu.

This article originally appeared on The Gotham Palate.

J, my friend from Boston, came to visit New York City. He, DY and I set off to embark on a Manhattan tour, stomping from Soho to midtown, in search of interesting sights and sounds. Mesmerized by the lights of Broadway, we continued on to Koreatown for a little something to fill our bellies.

J: "Do you like tofu?"
Me: "Uh...YEAH."
J (points to the red, green and white logo): "Let's go here!"

And so were were whisked away into BCD Tofu House. Tofu, also known as bean curd, can best be described as a soft "cheese-like food made of curdled soybean milk."

A pleasant waitress directed us to our seats. There, we stared at our menu of options, specializing in the art of tofu soups: seafood, vegetarian, beef, pork, fish and more. You choose from four levels of spiciness: very spicy, spicy, mild or not spicy. I had mine spicy, DY had 'not spicy' and J's was mild. All the lunch menu soups are the same price ($9.95).

Banchan.

BCD Tofu House is an international chain of tofu restaurants with more than 13 locations in the USA, Korea and Japan. Most are found in Southern California. BCD's Premium Tofu soups are made with carefully culled, silken tofu and high quality ingredients. A tasty blend of Korean seasonings (red pepper, soy sauce, garlic, etc.) enhances the flavor. Each meal comes with a bowl of hot rice in an individual hot stone pot, along with banchan appetizers: squid slathered in red pepper sauce, macaroni salad, kimchi and other pickled vegetables.

Kimchi Tofu Soup.

I love my kimchi any way I can get it. Maybe it's the fermentation. Maybe it's the red hot chili peppers. Or the play of textures and flavors - crunchy, spicy, sour - with a dash o' sweet. BCD's kimchi, however, is a little too soft and doesn't shine a light compared to Gahm Mi Oak's. However, I'll take daikon any day!

Our waitress delivered a small tray filled with three delicate-looking white eggs. My friends and I exchanged glances. Were these eggs to be eaten before or after the soup arrived? Raw or cooked? And would we look like totally uninitiated newbies if we asked?

Turns out we didn't have to. In the name of (you guessed it...) adventure, I took one of the eggs and gently tapped it against the table. When I felt a slight shake of liquid movement, it instantly dawned on me what these were for.

To be crakced into the boiling bowl of tofu soup, of course! Next, scoop up some white rice with the soup. Eat it while it's hot! Cold tofu soup will put a sour expression on your face.

Now, I'm not a big rice eater. The consistency has to be just right - soft and firm, sticky and chewy at the same time. BCD's rice manages to appease my selective nature. I found the portions more than adequate.

Curry Tofu Soup.

J rather enjoyed his Curry Tofu Soup, but this is no surprise. DY isn't as big a fan of spicy foods, so he went with the Plain Tofu Soup. Both soups came with meat.

Noorooji.

At the end of the meal, our waitress ladled water over our leftover rice, which is called noorooji in Korean. Drink the mixture like a soup. At first glance, it may seem like you're guzzling bland water and rice, but rest assured this concoction aids the digestive tract after a spicy meal.

I think I'll try one of the Combos next time, which pairs tofu soup with one of the following: BBQ rib, beef bulgolgi (barbecued beef), pork bulgolgi, chicken teriyaki, bibimbap, yellow Covina or spicy pickled crab. For vegetarians, there's a Tofu Vegetable Salad Combo. The seafood, ox tripe, and beef & octopus look fun too. Kids might enjoy the ham & sausage tofu soup.

What are you waiting for? Go get your tofu fix!

Rating: 4 out of 5 stars. Tofu is something I enjoy, but I don't consider it one of my all-time favorites. However, I would gladly eat at BCD next time I'm struck with a tofu craving.

Location:
BCD Tofu House
17 W. 32nd St.
New York, NY 10079
212.967.1900
www.bcdtofuhouse.com/bcd_eng.php

*Thanks to J for coming up with the snazzy title when I was down with a severe case of headline writer's block.

On the Path

2010-03-20T09:07:00.001-07:00

Photo montage taken March 19. High Line Park. New York, NY.

High Line Blues

2010-03-20T08:55:00.001-07:00

High Line Park.

Shady view.

Lounging around.

Autumn on the Hudson Valley with Branches by Valerie Hegarty.

Parched.

Photo montage taken March 19. High Line Park. New York, NY.

Stalking Pepsi

2010-03-12T21:35:00.000-08:00

Pepsi truck.

En route to the Poconos...

Pepsi machine.

...and again in Mt. Pocono, Penn.

Sugar and Spice, and Everything Nice

2010-03-12T21:14:00.000-08:00

International Passport.

Lately I've been spending far too much time at Ihop than I would like to admit. But that doesn't stop me from posting these pictures of my morning decadence. Oh, the damage has been done. But my waistline concurs: it's worth the extra toll.

My sister was back for spring break, which clearly entailed a breakfast run. This time around, my eyes wandered across the menu and desired everything at once. So, of course, I settled on the International Passport, which allowed me to feast on two sausage links, two eggs sunny-side up, two slices of bacon, French toast and (not pictured) two pancakes. I consumed it all. Except the pancakes.

Poor, lonely pancakes.

Swedish crepes.

My sister's not-so-secret sweet tooth tempts her to order a side of Swedish crepes with candied strawberries and a tornado of whipped cream.

Epitome of Breakfast.

Mom had a light and fluffy Swiss cheese-mushroom omelet. Dad had the Big Steak Omelet: tender strips of bacon, hash browns, green peppers, onions, mushrooms, tomatoes and cheddar cheese with salsa. Steak has never tasted so good. (Truth be told, I'm not much of a steak lover otherwise.)

Time for a proper diet. I mean, dance-off! Burn, baby, burn...

Almost Paradise: Paradis To-Go

2010-03-12T20:46:00.000-08:00

Paradis To-Go.

This review originally appeared on The Gotham Palate.

Fresh fall tulips and gerbera daisies. Hot cup of coffee. Hugs and smiles. This is a perfect Saturday afternoon lunch with my bestie.

After months of separation, my friend K and I finally made plans to meet up for some quality bonding time. Where better to catch up than at a cozy little cafe off of Union Square? Paradis To-Go is barely the width of a Pinkberry, complete with a pretty scalloped awning and green bench. Scribbles of pastel-colored chalk covered the menu boards, highlighting the Daily Specials. The two counter attendants reminded me of the lead pair in 500 Days of Summer - but more 'hippie' than 'hipster.' They were gushingly friendly and seemed genuinely interested in catering to us and making our experience a positive one.

Herb Turkey Gruyere.

Croque Monsieur.

I had the Herb Turkey Gruyere sandwich on oat, pecan and raisin bread, while K picked the Croque Monsieur with French bread, ham and bechamel ($7.75 each). The sandwich prices are a bit steeper than I'm used to paying, but for the quality and creativity, worth the occasional splurge. Two small coffees ($1.75 each) rounded out our order. Soups on display included broccoli-cheddar-cauliflower-bacon and butternut squash. $4 for a small, $5 for a large.

Sweetie Pie.

Sweetie Pie Layers.

We took a heart-shaped chocolate cake, aptly entiteld 'Sweetie Pie,' to-go. The Sweetie Pie resembled a big whoopee pie with three dense layers separated by marshmallow frosting, topped with luscious strawberries and sugar. Even though K and I were quite full from our meal, this cake was too cute to pass up. We split it.

Paradis To-Go is also know for its fist-sized, gooey chocolate chip cookies. Come for the cute soups, sandwiches and cookies! Other sandwich options include Spiced Rub Pork, Goat Cheese with Avocado, Pastrami Reuben and Chipotle Tuna. Free Wi-Fi is available; I spotted a young woman in the corner typing away on her laptop while she sipped her coffee. Next to us, another woman dug into a hearty bowl of soup, with a roll on the side.

I'm not sure why this place has 'To-Go' in its name because I could stay here for hours. Make yourself at home on one of the comfy chairs with a good read, for some chill time or to people-watch. Time slows down when you're in paradise, and this is about as close to it as you can get.

Rating: 4.5 stars. This is no wimpy fare. The cafe's simple charm and whimsical atmosphere warrants a stop.

Location:
Paradis To-Go
114 4th Av
New York, NY 10003
646.416.6709
paradistogo.com/index.html

Ise Japanese Restaurant

2010-03-08T12:15:00.001-08:00

Miami Roll and Crunchy Salmon Roll.

Catching up with my cousin downtown on Wall Street, we stopped by Ise Japanese Restaurant for some rolls and a rice bowl.

Miami Roll: Daily special. Mango, avocado, tuna, cilantro and a bunch of other tasty ingredients combine for tangy-tart succulence.

Crunchy Salmon Roll: Salmon tempura, avocado, cucumber and scallion with teriyaki and balsamic sauce.

The rolls were high-quality and packed with flavor. I mixed my ginger-wasabi-soy sauce mixture with each bite for additional oomph.

Katsu Don.

Nothing like good home-style donburi to complete a meal! We shared the Katsu Don, since we already had two rolls to work on. Boy was this filling. I forget how satisfying eggs, cooked onions and crispy deep-fried breaded pork cutlets over rice can be. The stone pot really maintains the dish's temperature well.

Rating: 4 out of 5 stars. This is more of a mini-review. I normally wouldn't go out of my way for Japanese, so I'd only eat here again if I'm in the area. Impressive rolls and stomach-pleasing rice bowls.

Location:
Ise Japanese Restaurant
56 Pine Street
New York, NY 10005
212.785.1600
http://www.iserestaurant.com/

Financier's Fancy Macarons

2010-02-28T19:36:00.001-08:00

After my last trip to Madeleine Patisserie, I had to continue my macaron hunt. That chewy, buttery bite - how to recreate the experience?

Well, Wall Street's Financier Patisserie, with its smart green-and-white striped logo, seemed worth a look. Inside, my eye was lured in by displays showcasing all manner of French cakes, pastries and paninis. But my resolve was firm. As much as the robust brewed illy coffee teased my nostrils, I was going for the macaron!

But which one?

It was a toss-up between classic Chocolate and Caramel Banana ($2.25 each). I went for the latter, just because the name seemed more creative. Financier's macarons are not as small as Madeleine's, with a decidedly more hefty circumference. Not as buttery-rich, either. Sweet, healthy-tasting bananas infused every inch. Soft and not as chewy or dense as Madeleine's. Ironically, that's what I enjoyed about Madeleine macarons: the borderline cakey denseness. So these weren't my ideal texture, but the flavor was inviting.

A thin sliver of caramel in the middle. Chocolate powder on the exterior completed the look. Caramel Banana was a tad crusty/crumbly on the outside and a bit too sweet for my palate. At times, the banana seemed overwhelming. Overall, this macaron was fluffy, light and sweet. I'd try the Chocolate next time and run another comparison.

I eavesdropped on the coffee line and heard requests for these drinks: Chai Latte ("three shots"). Red Eye. Cafe au Lait.

Rating: I'd have to do a more thorough test-run of Financier's other offerings before giving out a rating. Peep their mouthwatering breakfast and lunch options.

Location:
Financier Patisserie
62 Stone St
New York, NY 10004
212.344-5600
www.financierpastries.com

Chinese Takeaway

2010-02-28T19:18:00.000-08:00

Unlike Chinese take-out, Chinese takeaway implies that I get dibs on the remains of Grandma's cooking, which I will whisk away with, thereby assuring next day's gastronomic merriment (AKA "glorious leftovers").*

That would be our Chinese New Year's dinner at Grandma's: a combination of home-cooked and store-bought. You guess which is which. (It's not that hard.)

*I'm pretty sure this sentence was not grammatically correct in one shape or form.

Pokka Milk Coffee: 89 cents. Procured from St. Mark's Sunrise Mart.

i Love iHop

2010-02-22T12:05:00.000-08:00

So does Joe.

A grown man's gotta eat. And my enthusiastic buddy is no exception. Featured: sausage, scrambled eggs, home fries, pancakes on the side.

And Jon.

My brother loves his silver dollar pancakes. They're just his size! (Though he's growing leaps and bounds these days, giving the Tooth Fairy a run for her money.)

Cup o' Joe.

Hi, my name is Sarah and I'm a coffee addict. I prefer dark, bitter roasts with a splash of milk and a sliver of sugar. Thank you very much.

International Passport with Dutch strawberry-filled crepes.

Crepes with whipped cream AND sausage AND bacon AND sunny-side up eggs. My dad is a beast - I mean that with all due respect. But he actually didn't finish the whole thing.

Ham & Egg Melt.

This one is mine. Nothing screams comfort food like a ham, egg and cheese sandwich. It's got "greasy spoon" written all over it. Piping hot chunky fries and a pickle on the side. I totally downed the whole thing. I think this is why I enjoy Monte Cristos as well. Several elements must be in order: meat, melted cheese (I prefer cheddar or provolone with my sandwiches) and a hearty bread with crunch.

Year of the Tiger

2010-02-22T11:59:00.001-08:00

...And more pics.

Lobster.

Shark fin soup.

Sweet milk-filled crisps.

Bok choy and mushrooms.

Lee Kum Kee.

A Moveable Feast: Year of the Tiger

2010-02-22T11:49:00.001-08:00

Happy Chinese New Year! It's the Year of the Tiger. Yes, I know these greetings are a tad belated. Needless to say, life has been hitting me with some fastballs lately and sometimes I feel like rink-side roller derby is an adequate metaphor for my life...leaving me less time to devote to this food blog than I would like.

When verbiage just won't cut it, I give you pictures:

V is for Velvet: Red Velvet Cupcakes Recipe

2010-02-14T20:16:00.000-08:00

Red Velvet Cupcake.

Just in time for Valentine's Day - some rich red velvet cupcakes to spark a smile on your sweetie's face. I took a cue from Paula Deen.

Red Velvet Cupcakes with Cream Cheese Frosting
Recipe Courtesy Paula Deen, 2007

Cook Time: 20 min
Prep: 20 min
Total: 40 min
Level: Easy
Yield: 24 frosted cupcakes

Ingredients:
* 2 1/2 cups all-purpose flour
* 1 1/2 cups sugar
* 1 teaspoon baking soda
* 1 teaspoon salt
* 1 teaspoon cocoa powder
* 1 1/2 cups vegetable oil
* 1 cup buttermilk, room temperature
* 2 large eggs, room temperature
* 2 tablespoons red food coloring
* 1 teaspoon white distilled vinegar
* 1 teaspoon vanilla extract

For the Cream Cheese Frosting:
* 1 pound cream cheese, softened
* 2 sticks butter, softened
* 1 teaspoon vanilla extract
* 4 cups sifted confectioners' sugar
* Chopped pecans and fresh raspberries or strawberries, for garnish [Optional]

Directions:
Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers.

In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.

Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.

For the Cream Cheese Frosting:
In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.

Garnish with chopped pecans and a fresh raspberry or strawberry. [Note: I just used whatever I had on hand - sprinkles]

Cook's Note: Frost the cupcakes with a butter knife or pipe it on with a big star tip.

All Frosted Up.

With Sprinkles.

I modified the ingredients a bit after perusing the reader's comments, which proved to be a good move. Namely, I reduced the amount of vegetable oil from 1.5 cup to 1 cup and increased the buttermilk from 1 c. to 1.5 c. The original amount made the cupcakes much too oily, and grease leaked through the cupcake tins. I would use more cocoa powder in the future since I really like chocolate...and for more of a Sugar Sweet Sunshine taste rather than something out of Betty Crocker's book.

Oh, and go for regular cream cheese - none of that low-fat nonsense! The frosting will wow you. Even thought it was my first time making red velvet cupcakes, I was quite pleased with the results. [Note to self: use electric mixer next time. My arm ached from the manual mixer, but it sure made the frosting one smooth operator.]

First Bite.

My family was the first to test these babies out, and by the way they were gulfing them down, I take that as a good sign. All in all, a good first effort!

DBGB Kitchen & Bar: Beyond the Burger

2010-02-14T19:39:00.000-08:00

Aperitif Selection.

This article originally appeared on The Gotham Palate.

Mission: Restaurant Week lunch. Where to go? Only one place on my mind: DBGB.

Classic pub fare has heart and soul - and DBGB Kitchen & Bar is no exception. Providing a high-quality dining menu with stylish drinks and an upscale environment, it's where food and drink go hand-in-hand. THe gourmet dishes are complex and refined; it's definitely a cut above your average 'ole pub. Because of the "gastronomic" prices, DBGB attracts me of an affluent clientele.

DBGB is the brainchild of Chef Daniel Boulud and was created to be a chill, downtown dining destination melding the British tavern with the French brasserie experience. Gastropub touches are evident throughout the restaurant: brass shelves displaying kitchen goods and utensils stand side-by-sidde with plush black seats and old-fashioned coat rack hooks...all in muted shades of black, bronze and grey. DBGB also takes a cue from the Bowery's industrial background. The ambience screams understated chic.

Walls are covered with culinary quotes (including Hemingway) set against full-length mirrors, meant to draw the focus inward, where guests swirl glasses of red wine and break bread. Couples lean in for private conversation.

My two dining companions and I arrived early and were seated right away at a cushy booth. Our smiling, grovelly-voiced waiter tried to interest us in some drinks and to encourage us to try the daily special.

To start things off, C had a Cosmo (how very Samantha), I had a Pimms No 1 and J went with the Aztec Uplifter - tequila on the rocks with cucumber and what tasted like a splash of red hot chili pepper. Since it was a little early in the day, I had my Pimms with a little ginger ale but found the taste much too watered-down. And what happened to the lemon, apple, cucumber and mint that usually goes with it (AKA the 'fun stuff')?? Not to be found. Pimms fail.

Our waiter must have nailed his delivery because both C and J were so entranced by the description of the veal that they had to order it. It came, in all its tender glory, infused with a thick tomato-red pepper paste and some leafy greens to off-set the meat.

Winter Squash Soup.

However, I came here exclusively to try the restaurant week prix fixe menu. First up: Winter Squash Soup - amber lager emulsion, crispy sage. I admit I was initially intrigued by the addition of the amber lager emulsion. I wasn't quite sure how this was going to turn out, but beer does pair well with unexpected ingredients. The creamy, buttery rich texture of the soup really strengthened the squash, giving off a warming autumnal flair. Sage leaves brought out the earthy "popcorn" tones in the soup.

The Yankee Burger.

Entree: The Yankee Burger - 6 oz. beef patty with iceberg lettuce, tomato and Vidalia onion on a sesame bun, fries (pommes frites) and an Essex St. Pickle smartly tacked on top with a red toothpick. I think I'm slowly building a fondness for deep-greased foods (oh my). These fries were hot, fresh and crunchy. In a word: phenomenal. Ketchup not necessary - eat them straight up salted! Plus, the heart bucket they came in earns points on the cuteness scale.

As for the burger, I'm so glad I had mine with cheese (for an extra $2). It made the meat's juiciness that much more nom-worthy. Word on the street says the burgers here are among the city's finest, and while I''d probably think twice about ordering such an expensive burger in the future, I must say DBGB does a good job with satisfying a craving. The patty was the perfect size, too.

DBGB offers more than 14 varieties of house-made sausages, along with seasonal Lyonnais-inspired cooking. Pair your giant burger with one of the 22 craft beers on tap or a complementary table wine. Dessert yields feel-good classics: ice cream sundaes, sweet crepes and souffles with rich garnishes.

Gateau Russe A La Banane.

For my happy ending, I had the Gateau Russe A La Banane - hazelnut biscuit and passion fruit coulis. To be honest, I'm not sure what a coulis is, or even how to pronounce it, but all words were unnecessary after taking one bite. Moist banana bread paired with a nutty, almond-like hazelnut biscuit and passion fruit sauce generously dotted around the plate.

Omelette Norwegian.

C and J shared the Omelette Norwegian ($18) - baked Alaska for two containing layerse of vanilla and pistachio ice cream, raspberry sorbet, and fresh meringue flambeed with chartreuse. A member of the waitstaff brandished the chartreuse (distilled French liqueur) liberally on the dessert and set it off with a lighter.

Final Verdict: With drinks and the additional cheese charge, the $24.07 prixe fixe easily turned into $34...but all in all, not too much damage for an opulent meal. I'm tempted to come back to try the bar bites (banger, sausage, cheese, beer). Yes. Must...have...fix.

Rating: 4 out of 5 stars. Burgers are hefty and cocktails will do, but it's the dessert that you'll be yearning for.

Location:
DBGB Kitchen & Bar
299 Bowery St
New York, NY 10003
212.933.5300
www.danielnyc.com/dbgb.html

Edible Art

2010-02-11T16:17:00.000-08:00

Photo montage taken Feb. 3. MoMA. New York, NY.

My Sweet Madeleine

2010-02-05T15:23:00.000-08:00

Macarons.

A trip to Madeleine Patisserie means sweet business. Macarons galore! But which ones to try? Clueless, my friends and I asked the counterperson for her picks - she recommended the "unique, different" flavors that Madeleine's is known for: Rose, Caramel Fleur de Sel, Passion Fruit. We each picked one, and I must say that my Passion Fruit burst with the fruit, coupled with the decadent, buttery filling. Perfect chew to it - slightly crunchy on the outside with a jam-like texture inside.

Gorgeous.

Not much talking while we scarfed these babies down. At $2.50 each, these macarons aren't exactly a frugal foodie's find, but they're memorable. And that's what matters.

Rating: 4 stars. Only because I have nothing to compare them too. I don't indulge in macarons often, though I'd be up for them again. I've got my eye on the Chocolate and Champagne...care to join?

Location:
Madeleine Patisserie
132 W. 32nd St
New York, NY 10011
212.243.2757
www.madeleinepatisserie.com

Funny Bunny

2010-02-05T15:10:00.000-08:00

Photo Montage taken Feb. 2. New York, NY. Downtown/Chelsea area.

Ihawan: Filipino Feast or Grease Fest?

2010-02-05T14:37:00.000-08:00

Kare-Kare.

This article originally appeared on The Gotham Palate.

My mind is having trouble focusing these days. Maybe it's our media-saturated, technologically-driven age. Maybe it's the weather. Or maybe it's because I can't quite decipher Ihawan.

No, he's not my boyfriend. Ihawan is a Filipino restaurant in Woodside, Queens, serving up home-cooked Filipino favorites, like Lechon Kawali (deep fried crispy pork with liver sauce on the side), Beef Kalderata (stewed beef) and Sizzling Sisig (pork ears and mouth marinated with lemon and hot pepper).

Generally, I'm not a big fan of fried foods. Deep-fried grease and oily batter just don't inspire lip-smacking in me, but I'm always open to trying new things.

Some of my Filipino culinary favorites are things my friends' parents would make - like chicken adobo and lumpia (egg roll). This time around, I was craving the Kare-Kare, or stewed oxtail in peanut butter sauce with mixed vegetables ($8). I got a whole plateful of oxtail, though the ratio of meat to fat was considerably less than I would have liked. Sure, I love fatty bits of pork in ramen - it's what makes the broth that much more appetizing. But when it comes to my oxtail, I gotta have some meat on those bones! I liked the thick nuttiness of the sauce but it seemed like some herbs or spices were missing. I couldn't detect a kick in my mouth, and the string beans were rather bland and lifeless. (No, I have not burnt all my taste buds.)

Binagoongan.

My friend D went for the pink - literally. He chose the Binagoongan, or pork sauteed in shrimp paste ($7). His immediate reaction: "I remember the pinkish color* threw me off. But then I remembered it was shrimp sauce so that was OK. But the taste was definitely too strong after a few bites. It did not taste like it was healthy for me."

My take: Strong is right - this dish looked the color of Pepto Bismol, luckily tasted better than that, though I wouldn't make this for myself. It came with a fishy (anchovy?) paste on the side. Combining the two made for a very salty, very fishy concoction. Fish paste tastes better on plain rice.

Inihaw Na Longanisa.

R was in the mood for something more substantial - Inahaw Na Longanisa, or grilled pork sausage with eggs ($8). Definitely approved of the sausage, which was just crispy enough on the edges. Warm, meaty, substantial. What better way to top it off than with an egg or two! (She usually prefers them over-easy.)

Filipino Desserts.

After a full meal, we still had room for desserts! D went for the Saging Con Hielo, or sweetened banana with milk and crushed ice ($4). Each bite was filled with soft, crushed banana. My Halo-Halo ($4.50) didn't disappoint either. On the top: crushed ice, milk and cream flan. Bottom: mixed tropical fruits (jackfruit, purple yam, coconut) and red and white beans. Cold, refreshing and hearty - just light enough not to feel weighed down after all that we consumed.

Flan.

The flan took its pretty time in transit. I watched the waiter scribble it down on his pad, but there was a mix-up in the kitchen and it didn't appear with the other desserts. After 10 or 15 minutes of extra waiting, we flagged down the waiter and corrected the mistake. I was a bite taken aback by the brusque, detached service. The flan itself was swamped in caramel, lending a sticky, overly sweet taste.

If there's one thing I've learned, it's that Filipino cooking cannot be rushed. It takes awhile for the flavors to simmer and the meat to become so soft you can pull it apart with one touch. However, our dishes got cold pretty fast. I'm not sure whether this was due to the cooking methods or the restaurant's poor heating. At least the prices were cheap.

Consensus: Solid, but not terribly exciting...much like a blind date that you want to say went well but can't quite convince yourself is worth another shot. Dessert was the BFF that bails you out with one quick phone call. The sweet, substantial and texturally rich halo-halo saved the day - or rather, my impression of this restaurant that was quickly faltering as the night progressed. Ihawan wasn't bad, but it didn't blow me away.

*Side Note: None of the Binagoongan recipes I looked up online remotely resembled the one we ate at Ihawan. What IS that pink paste made of, anyhow? O.o

Rating: 3.5 stars. Halo-halo is my hero.

Location:
Ihawan
40-06 70th St
Woodside, NY 11377
718.205.1480
www.ihawan2.com

Mackin' on Macaroons

2010-01-29T15:54:00.001-08:00

Photo by La tartine gourmande.

I want these. Anyone know where to find some quality macaroons in New York City?

Laughter in the Dark

2010-01-29T15:44:00.000-08:00

I love this kid.

I...uh..yeah.

P.S. Wish You Were Here

2010-01-29T14:44:00.000-08:00

With negative wind chills, blizzards and real-feel temperatures in the single digits, something in me longs for warmer climes.

Let's revisit Puerto Plata, Dominican Republic. Spring Break, circa March 2008.

Casa Valeria.

Our lodgings. The proprietors here were so friendly and gracious. We often had continental breakfast in the mornings - simple toast with marmalade, ham, eggs and sausage - followed by meat stews and rice and beans for supper. Oh, and I can't forget the Mama Juana "on the house" - that potent brew, served in a simple shot glass, was a mixture of rum, red wine and honey soaked over time in a bottle with herbs and tree bark. It is known as an aphrodisiac and has similar effects as Viagra. Yeah.

Menu.

The lights are pretty.

Bob's bike.

Bob is another guest who was staying at the Casa Valeria. He was middle-aged, very tall with an athletic build, and, like us, American. Bob was here with his female companion. My dad later spotted him windsurfing at a nearby beach in Cabarate. Because we kept running into him at different locations throughout the DR, we jokingly referred to him as our Waldo, from "Where's Waldo?".

Maria!

Maria is a sweet Dominican lady who was our waitress at Casa Valeria's restaurant. She had a child around my brother's age (6, then). Though her English was limited, we still chatted with her about family and the Island lifestyle. Her lively chatter and robust laughter echoes in my ear even now.

Sis sips coconut water.

This is my favorite shot of the bunch. Look how refreshing this young coconut looks! See here the smiling pucker of approval from my sister, she of the polka-dot-handbag-carrying variety. And my mom, who's normally a cold-head, is actually (wonder of wonders) shedding her jacket! Crazy.

I miss this. Take me back already!

Great Escape

2010-01-21T19:11:00.000-08:00

Chai Tea Latte ($3.25).

Blink.

Cafescape. 59-02 Woodside Av. Woodside, NY 11377.

No Ifs, Ands or Buts

2010-01-21T19:07:00.000-08:00

Unless it's pork butt.

Pictured: Pork butt (1, 2). Cabbage and Shiitake mushrooms (3).

Gahm Mi Oak: Scene-setter or Cent-Stealer?

2010-01-21T18:30:00.000-08:00

Bibimbap.

This article originally appeared on The Gotham Palate.

After nearly shattering our vocals during three hours of intense karaoke, my friend C and I were on the hunt for victuals. Still unable to consume the more fiery offerings of Pocha 32 (notably, the kimchi and gochujang-soaked budae chigae), I chose Gahm Mi Oak for a change. From outside, sparkling white Christmas lights cast a soft glow over the people eagerly eating and chatting away within.

Gahm Mi Oak's taste palate is actually more akin to a hybridized take on Korean cuisine than straight-up Korean BBQ. In fact, Gahm Mi Oak doesn't even sell Gopdol (stone-bowl) Bibimbap, only the cold version, which C and I had. At $14.95, it was one of the less expensive items on the menu, thought it was rather light and not fully satisfying.

Decor.

The decor is more classy and upscale than traditional Korean restaurants. Faux-stone walls cast a historical landmark feel to the restaurant, like an antique relic culled from an archaeological dig. Landscapes from different cities were laid out side-by-side on the walls, reminding me of the artwork from a hip Italian cafe or chic coffeehouse.

Kimchi.

Our waiter was efficient, if a tad smug toward non-Korean customers, which made up about 50% of the clientele. He delivered a large fresh batch of kimchi to our table, then proceeded to chop it up with scissors. I found already on the table a hunk of onions, scallions and fist-sized green Jalapeno peppers encased in lettuce leaves...presumably for eating with meat, if we so desired. Next to these stood a rectangular dish of ssamjang, or an orange-red sauce made of fermented bean curd and red pepper paste. I really enjoyed the crunch and full bite of the kimchi, but I anxiously waited for the rest of the banchan that never came.

Bibimbap Close-up.

Mixed with Gochujang.

The bibimbap itself was pretty standard and scant on beef. We each received a bowl of milky beef broth soup and, at the end, a stick of Lotte chewing gum, which I found funny because it was labeled "Charming."

This isn't really the type of cuisine I dig. I could find better Korean food for cheaper at one of the dozen-odd Korean joints in Ktown. To be fair, I didn't try the meat dishes, but that would blow my wallet (most ran upwards of $23+). I hear the sulongtang is the best dish here.

Gahm Mi Oak was good for a try, but the haughty service put a sour puss on my face. And c'mon - don't be so stingy with the appetizers! I was expecting a full entourage of six or seven small trays of pickled, fermented and spicy appetizers. Didn't happen.

Final consensus: Good kimchi. Portions were on the small side. All things considered, I probably wouldn't go out of my way to make another trip here. Gahm Mi Oak was just OK.

Rating: 3.5 out of 5 stars.

Location:
Gahm Mi Oak
43 W 32nd St
New York, NY 10001
212.695.4113

Fishing for Memories, Pt II

2010-01-18T19:26:00.000-08:00

San Francisco, June 2007.

Riding a Cable Car. Mission.

St. Peter's Cathedral. North Beach.

Amoeba Music. Haight St.

Banana & Nutella Crepe. Crepe Express. Haight St.

Hodgepodge of Listings. UC-Berkeley. Berkeley.

Fishing for Memories, Pt I

2010-01-18T19:11:00.001-08:00

Forgive the graininess. These pictures were taken from an old cell phone, circa 2007-08. Some good times...

Sun-dappled Lake. Rindge, NH.

Toah Nipi is one of my favorite retreat centers. I trekked there at least three or four times in college via the big yellow cheese bus (AKA school bus). It was really an oasis away from the grind of city-/student-life. I would throw on my red life vest and go canoeing with a few buddies, or just sit by the quiet beachy area and watch the ripples on the shore.

Everything in slow motion. No cars screeching, horns honking, people yapping on their phones. Not even a Green Peace-er in sight! Hallelujah!

Aya Battles the Giant Flowers.

My friend Aya traveled with me to San Francisco the summer of 2007. Soon after, she visited me in New York, and I took her around all my old haunts. Here, we stroll down Flushing Botanical Gardens and admire the leafy plumage. She tries not to get zapped by the crimson buggers. Yes, we're a little theatrical.

Roses are Red.

Rose Conservatory. San Francisco, CA.

Moss-covered Stones.

Japanese Zen Garden. San Francisco, CA.

The Remains of the Day.

Alcatraz. San Francisco, CA.

Indulgences

2010-01-18T19:05:00.000-08:00

Photo montage taken Jan. 9. Housing Works Bookstore & Broadway-Lafayette. New York, NY.

Omelet Fortunes

2010-01-14T20:40:00.000-08:00

Breakfast.

I was in the mood for eggs, so I made a cheese omelet with cheddar and sprinkled some kimchi-nori seasoning over it, along with black pepper. Then I proceeded to smother the toast in Wild Berry jam.

My omelet.

After the meal, I cracked open a fortune cookie from the Chinese take-out the night before.

It read: "You have an unusually magnetic personality."

When I showed it to my dad, he zipped through it and responded in a slow, drawn-out tone:

"The keyword here would be...unusual."

Thanks, Dad. I can feel the love.

Hungry for Hiroko's

2010-01-07T20:55:00.000-08:00

Sis and I enjoyed a relaxed meal at Hiroko's Place, which I reviewed earlier for The Gotham Palate. I love this restaurant for its Japanized take on American classics.

Omu Curry.

For me, nothing screams "comfort food" like omelets or curry. And when they're together...well, you better watch it because your senses will be knocked out! This dish tastes so homey and good you'll almost forget how you're already full two-thirds of the way in.

Omu Curry.

Omu Curry ($13) comes with tender slices of beef drizzled on top and chopped up ham in the omelet. It's a lot more filling than I anticipated. The sauce, though, is the best part of all. Bursting with flavor, but not in an overpowering my-mouth-is-so-hot kind of way. Subtle.

Beef Curry.

Sis dug into the Beef Curry ($11) with aplomb. Look at that hulking mountain of rice! Hiroko's carrots are very soft and sweet.

Beef Curry.

I could eat this every day. Well, maybe for a week.

Buns

2009-12-31T19:27:00.001-08:00

There's just nothing like a roasted duck bun.

Happy New Year!

2009-12-31T19:16:00.000-08:00

Malbec.

Wow, it's already the close of another decade. So much has happened in one year, but I won't attempt to do one of those "Year-End Food Recaps" because that might take awhile...not to mention Serious Eats already did a pretty good review.

Mariebelle Aztec Hot Chocolate.

One thing I will say: Let's not lose our hope. Even when times are rough, we still have the capacity to make our world a little better, to cheer up the people in our lives and to persevere in pursuit of our dreams. And for those of you living in more frigid climates - let's resolve not to succumb to SAD (Seasonal Affective Disorder). Onward march!

Christmas Fixins

2009-12-31T18:53:00.000-08:00

Apologies for the lack of regular updates. I've been down and out with a bad stomach virus for the past week and haven't had much appetite for anything other than congee. However, I'm back on my feet once again and ready to tackle more salivating gastronomica come 2010.

Here's a brief recap of Christmas dinner (which I still tasted here and there, stomach bug notwithstanding). Hey, a foodie's gotta eat!

Feast.

Clockwise, from left: Turkey with apple stuffing, baked ziti, sweet potatoes (I helped prepare those), turkey gravy, turkey juice, string beans, more sweet potatoes.

Turkey with apple stuffing.

We picked this one up at Iavarone Bros, an Italian deli/grocery in my town. Iavarone always has a great selection of meats, cheese, and soft, fluffy bread fresh from the oven. I like to pick up one of the many sandwiches for my lunch shifts at work. The turkey-apple-on-pita-bread is one of my favorites, so it's little wonder that apple stuffing complements turkey. Add some cranberries for a delicate, sweet balanced taste. Why hadn't I thought of this earlier? Maybe next year I'll attempt my own version.

Baked Ziti.

Mom's baked ziti always comes out a winner. Perhaps it's the homemade ingredients, or all the love that goes into preparing it. All I know is that ricotta cheese rocks!

Pumpkin Pie.

Sis and I make pumpkin pie every year during the winter holidays. It's our tradition. However, this time around she was solo chef (since I was bedridden). I couldn't get a shot of the entire pie - it's just too popular to be left alone. And Grandpa loves it!

Donut.

Of course, our doggie received a present as well...in the form of a donut squeaky toy. Paws off!

PINTO: Would the Real Pad Thai Please Stand Up

2009-12-31T12:45:00.000-08:00

Pinto Place Setting.

This review originally appeared on The Gotham Palate.

I've had my share of good pad thai before - from Boston's Brown Sugar to Penang Grill in Stamford, Conn., and Soho's Peep. But the best so far would have to be Pinto.

I picked this spot to celebrate my friend's 22nd birthday because of good reviews from friends over the summer. It was just the three of us. For first-timers, the West Village can be disorienting and you can get lost even with a map. After sufficiently walking in enough triangles to make our heads spin, we finally made it.

Pinto was darkly lit, like a demure, mysterious lover trying to play coy. Small candles throughout illuminated the small L-shaped bar. Our bartender clinked glasses as she deftly blended liquors in the cocktail shakers. Our two male waiters, both lanky and tall, looked like they had popped out of a GQ magazine, or maybe just hipster Williamsburg - one in wavy, messy curls and the other in an asymmetric faux Mohawk that curled into a mini bouffant on top. They were men of few words but were very accommodating, especially when I asked one of them to bring out the cheesecake at the end and surprise my friend.

PCU Noodle.

The guys scarfed down the food fast...especially D. D ordered the PCU Noodle ($10), rice noodle sauteed with sweet dark soy sauce, baby bok choy and egg. I couldn't wrest a complaint from him as he was silent most of the time, forking down to the last bite.

Pad Thai.

A had a very solid Pad Thai ($10), or sauteed rice noodle with tangy tamarind sauce, smoked tofu, Chinese chive, egg and peanut. Maybe not the softest noodles ever, but Pinto's got its flavors down pat. This version is everything that pad thai is supposed to taste like: tangy, peanut-y, slightly sweet, with a spicy finish.

Curry A La Penang.

My eye was immediately drawn to the Curry A La Penang ($12), a red and sweet homemade curry with rice on the side. The tender beef and fresh bok choy were pleasantly pared with a complex medley of milky coconut and sharp, rich spices. That's one lip-smacking sauce, perfect poured over sticky Asian rice. Even better since Pinto uses local, organic ingredients.

Drinks.

Pinto's imaginative creations extend to their specialty drinks. D ordered a cold Guinness and I had a Strawberry Mojito, which I highly recommend. Real crushed strawberries, mint sprigs, rum and other ingredients floated around this leafy concoction (trust me: it tasted better than it sounds). Another signature cocktail is the "Ginger Zinger" (citrus vodka, banana liqueur and fresh ginger).

The cozy, modern decor and subdued atmosphere is low-key enough for a first date and the perfect antidote to a harried work week in the office (or, in my case, the selling floor). Plus, Pinto gets extra points for classy food presentation.

I still don't understand the meaning behind the restaurant's name, as it conjures images of beans and Mexico...and not anything related to Thailand. I grant this is an attempt to be "different" and set itself apart from its peers, which it does skillfully.

Affordable prices, homey Thai food and non-snobby service = relaxing evening spent with friends. Celebratory night achieved!

Rating: 4 out of 5 stars. OK, so the noodles may not have the most ideal give and the tofu could be softer, but for the sheer "magical" feeling of this place, I give it 4 stars.

Location:
Pinto
118 Christopher St.
New York, NY 10014
www.pintonyc.com

"Japanified"

2009-12-19T19:32:00.000-08:00

"Super Dry" Asahi.

While this is Japan's No. 1 beer, I'm not sure I prefer it over Sapporo. Asahi is certainly very dry, if you like your beer that way. I think I prefer dark lagers over light. The headier the better!

Asahi Beer.

Straight from Tokyo.

Daifuku.

Daifuku is a thin, glutinous rice cake (mochi) filled with sweet red azuki beans - the same beans used to make my refreshing warm-weather favorite, pat bing soo. This white variety is the most common, though daifuku also comes in different shades. My friend Wendy loves these. I took just a quarter of it and had my fill already. They're way too sweet to eat in one sitting!

Mochi is nice. Mochi is rice.

Shiitake & Choy.

Anything for You, Pumpkin

2009-12-19T19:28:00.001-08:00

Pumpkin bread this good could have only been made by the able hands of Chef Mom.

Salivation ensues...

Soupy Seconds

2009-12-19T19:23:00.001-08:00

Tomato Soup and Panini.

...Because some days you're just in a tomato-soup-and-apple-cranberry-turkey-panini kind of mood. Don't forget the crackers!

From Barnes & Noble Cafe.

Little Saigon: Service with a Song

2009-12-15T10:15:00.001-08:00

This article originally appeared on The Gotham Palate.

Sometimes it can be hard to muster enthusiasm over food when your daily staples consist of PB&J, ramen an chicken (albeit cooked four different ways, at the end of the day it's still chicken). Lately, these have been my home meals. My lunching and snacking habits at work aren't much more inspiring. Granola bars, nuts, raisins, copious ham, egg & cheese sandwiches, tacos, a cheese slice.

Thank goodness for Little Saigon! When I'm stuck in a food rut or just longing for some quick Chinese-Vietnamese food, Little Saigon provides fuel for the brain.

Mainstays: Pho, lemongrass shrimp fried rice, chicken/beef satay, spring rolls, any of the bun (or rice vermicelli) dishes, and bottomless refills of oolong tea - a full-bodied, nutty brew with a tinge of sweetness. The curry isn't bad either, although it definitely tastes more Chinese than anything else.

Satay Combo.

For appetizers, the Ga & Bo Satay, or combo chicken & beef skewers, is among the better ones...perhaps not the most authentic, but since this restaurant is a fusion of Vietnamese and Chinese, it's bound to have more of a Chinese bent. And that's OK. Plus, how can you say no to peanut sauce? (Apologies if you're allergic.)

Bun Cha Gio Bo Nuong Xa.

I'd also recommend the Bun Cha Gio Bo Nuong Xa, or marinated grilled lemongrass beef and spring roll, served with lettuce, bean sprout and cucumber on rice vermicelli. I had it once and it was scrumptious. My only complaint is that it could have used more turmeric to up the flavor ante. But other than that, the beef was cooked and marinated thoroughly, the crunchy fried spring roll flaky and hot. Generally, I prefer hot noodles over cold, but I wouldn't mind having this dish again.

Com Chien Tom.

My parents really liked the Com Chien Tom, or lemongrass shrimp fried rice with crushed peanuts, basil and lime zest. No MSG here! Carrots and celery add some color.

Pho.

Of course, any real Vietnamese meal wouldn't be quite complete without mentioning pho. Pho keeps the winter blues away. A surefire hit to warm the body and soul. My favorite combination thus far is the savory Tai Nam Gau Gan Sach (rice noodle soup with eye of round beef, brisket, tendon and omosa - tripe) but I also like the Xe Lua (rice noodle with brisket, navel, flank, tendon, meat balls and eye of round beef) for its generous amount of meat. And don't' forget the Sriracha sauce! Toss in your basil springs and bean sprouts and squeeze the lime over it.

The pho is much better in the restaurant than the take-out version. When I ordered pho to deliver, it didn't seem to maintain its shape well. Since the soup and broth were separated, the noodles were dry and stuck together. Despite the fresh ingredients, the broth was missing an element of spice. Not the best place for pho, but for a location that doesn't require me to beat it to Manhattan, thoroughly acceptable.

But what really makes Little Saigon stand out is our waiter. I call him "our" because he's the waiter in charge who always greets us promptly and is known for singing songs as he works. He behaves like he truly loves his job! What a joy (and anomaly) to behold. The service industry is no light matter - people can easily get burned out from the long hours, physical toil and high stress level. But not he (oh, I think he goes by the name Alex, as I've heard other customers call him). Alex is always ready to serve with that winsome smile and solicitous bearing. I never need to remind him to refill our tea cups. When he's not busy helping other customers, he'll come by and chat with us for a bit.

The restaurant ambience is a standard, small Chinese restaurant feel. Most dishes range from $6-$9 and dare meant to be served family-style. Top-notch service with large portions and an economical price = great value. Alex, you can sing me a tune any time!

Rating: 4 out of 5 stars. It's the service that really stands out, even if the take-out pho was a tad underwhelming.

Location:
Little Saigon
253-09 Northern Blvd
Douglaston, NY 11362
718.631.8000

Taste Test

2009-12-08T19:40:00.000-08:00

Dddukboki.

Dddukboki. Chewy rice cakes slathered in spicy gochujang = love at first bite.
Location: Dokebi Bar & Grill. 199 Grand St. Brooklyn, NY. (718.782.1424) www.korean-bbq-brooklyn.com/

Baklava.

Baklava. Layers of wispy-fine phyllo dough filled with chopped nuts and sweet syrup or honey. A vestige of the Ottoman Empire.
Location: Pizza Palace. 2929 Ditmars Blvd. Astoria, NY. (718.728.1060)

Gyro Platter, sans Pita Bread.

Gyros. Meat, tomato, onion, tzatziki sauce and pita bread. A Greek favorite. The Gyros Platter comes with a salad and inch-thick house fries, much like the ones I used to have with my Fish 'n Chips.
Location: Pizza Palace.

Pork Katsu Curry.

Pork Katsu Curry. Panko bread crumb-battered, deep-fried slab of pork ("tonkatsu") drenched in Japanese curry sauce and fortified with sticky Asian rice. GoGoCurry does it right with their mouthwatering version.
Location: GoGoCurry. 273 W 38th St. New York, NY. (212.730.5555) www.gogocurryusa.com

Akamaru Modern.

Akamaru Modern Ramen. Previously featured on this blog. I don't need to reiterate: It's heaven in a bowl.
Location: Ippudo. 65 Fourth Ave. New York, NY. (212.388.008) www.ippudo.com/ny

Introducing...Hamtaro!

2009-12-08T19:36:00.000-08:00

Hamtaro.

We don't eat hamsters...

...we create replicas of them! ("We" meaning the bro and I.)

Kunjip: Stew on This

2009-12-01T18:11:00.000-08:00

This article originally appeared on The Gotham Palate.

If Koreatown was a high school, Kunjip would be the popular kid. It's one of Koreatown's more established late-night standbys and the go-to place for all things concerning Korean cuisine. And everyone knows it. The restaurant, which means "big house" in Korean, never lacks customers. From your first step inside, a menu is shoved in your face. Before you even get a table, you've probably already placed your order.

Budae Chigae.

This time around, I had the Budae Chigae ($12.95), which translates into "army stew" in Korean. It's a thick soup made with spicy kimchi, ramen noodles, sausages, spam, rice cakes and tofu. The cool part was that it came served on top of an individual burner that kept the whole thing hot the entire time. And trust me, it gets to your heart in more than one way. Heartburn, anyone? If the red color wasn't enough of an indication, your innards will feel it after slurping several mouthfuls of this deliciously spicy stew. If the weather outside is leaving you frosty, after feastong on this dish, you won't be chilly anymore. It's not for the faint of stomach, however. Chances are this classic cold-weather dish will have you sweating all over (in a good way).

Budae Chigae, Aflame.

Budae chigae originated during the Korean war when meat (and food) in Seoul, South Korea, was scarce. People used the surplus foods from U.S. Army bases in the Uijeongbu vicinity, incorporating canned ham (Spam) and hot dogs into their traditional spicy soups peppered with kimchi and gochujang (red chili paste). These days, the dish is still going strong in South Korea, where creative minds now make budae chigae with ingredients like American cheese, minari (dropwort), onions, tteok, mushrooms, macaroni, chili peppers and in-season vegetables.

Suk-Uh Chigae.

My friend had the Suk-Uh Chigae ($13.95), or spicy mixed seafood and vegetables stew, which had a plentiful assortment of seafood favorites, like mussels, clams and squid. Hot and fiery!

Gyeran Jjim.

The restaurant makes good HaeMool Pajun, or seafood pancake (Small $9.95, Large $14.95), Gopdol Bibimbap ($13.95), or rice on a heated stone pot with vegetables, ground beef and egg, and Gyeran Jjim (steamed egg with scallions), which we had the pleasure of consuming as one of our banchan appetizers.

We witnessed long lines to get in during lunchtime on the weekends (and equally long lines for the ladies' room). Inside is a flurry of activity with harried waiters balancing hot, piping dishes. We had to flag down a waiter to refill our water glasses, and the waitstaff seemed to be in a hurry to get us out as soon as possible, but I'll cut them some slack since the high volume of customers can certainly be distracting.

Kunjip offers more than 80 dishes - from BBQ to casseroles - so you'll never be at a loss for trying something different. The picture menu is especially helpful (and tempting!) for those new to eating Korean cuisine. As for the lunch specials, I want to try the Gopdol Bibimbap+DeonJang/Soondubu Chigae combination, which comes with ground vegetables and egg in a hot pot and bean paste/spicy soft tofu stew ($12.95). Other tasty options abound, most for under $9, including Sulungtang (ox bone soup with sliced beef) and Kam Ja Tang (spicy pork bone and potato stew).

Am I coming back? Is that even a question at this point? No doubt.

Rating: 4.5 out of 5 stars. I know I'm being generous with the 4+ stars lately, but I can't help that I usually choose tasty finds. With wallets so lean, why waste your time on anything less, right?

Location:
Kunjip
9 W. 32nd St
New York, NY 10001
212.216.9487
www.kunjip.net/

Behind the Scenes, Thanksgiving Edition

2009-11-29T16:20:00.000-08:00

Dad demonstrating Tai chi move to Grandma.

Great-Aunt stirring the pot.

Uncle slicing away.

Brother playing intense session of Wii.

Still Giving Thanks...

2009-11-29T16:17:00.000-08:00

Chinese soup.

Basil Mashed Potatoes.

Pot Roast.

Background: Carrot Cake. Foreground: Italian Fruit Tart.

Swimming in a Sea of Sweet Peas.

Happy Thanksgiving

2009-11-29T16:04:00.000-08:00

Cheeseboard.

Clockwise, from Left: Goat Cheese, Garlic & Herb Cheese, Asiago Cheese.

Shrimp Cocktail.

Eggplant Tempura.

Fried Flounder.

Japchae, made by Great-Aunt.

Sputnik Sweetheart, Pt II

2009-11-29T16:02:00.001-08:00

Photo montage taken November 22. Clark Botanic Garden. Albertson, NY.

Sputnik Sweetheart, Pt I

2009-11-29T15:58:00.000-08:00

Photo montage taken November 22. Clark Botanic Garden. Albertson, NY.

Child's Play

2009-11-22T19:51:00.001-08:00

Lost in space.

Simon says...

...Make like starfish!

Cheese monster.

Photo montage taken November 21. Flushing, NY.

Grandma Knows Best

2009-11-22T19:42:00.000-08:00

Law baht go (Radish cake).

Clear noodles with shrimp, chicken and snap peas.

Made with love.

Siu long bao (juicy pork dumpling).

Cup of coffee.

Baked.

2009-11-22T19:22:00.000-08:00

Clockwise, from left: Pumpkin Bread; Corn Bread; Ham, Cheese & Onion Bun.

Bakery de Paris is one of my favorite bakeries in Flushing. The pastries are always fresh and I have yet to be disappointed in a single offering. Best of all, inventive options abound, and it always seems like there's something new to try.

Pumpkin Bread.

Raisins and walnuts fleck this hearty, thick pumpkin bread. I bought it for my grandparents. They liked the Sweet Potato bread I got them from here before, but since the bakery was out of it this time around, I went for the seasonal pumpkin instead.

Ham, Cheese & Onion Bun.

At $2.25, this may seem like a hefty price to pay for a "meal" bun. However, the refined ingredients and crispy-on-the-outside, silky-smooth-on-the-inside texture make for the tastiest Ham, Cheese & Onion bun I've ever had. The ham was so high quality I was almost tricked into believing it was a slab of bacon! And the nutty, creamy gruyere cheese added the right amount of zing to the entire treat. It tastes like decadence (as decadent as you can be without delving into truffles territory). For all my gripes against onions, this is one instance in which I would gladly chomp on a mouthful.

Corn Bread.

I'm not sure why this is called corn bread, as it looks and tastes nothing like actual corn bread. However, the simple ingredients made my mom happy, as did the ooey gooey moistness of the bread, which had a crusty edge to it. I stole seconds!

Bakery De Paris
38-19B Union St
Flushing, NY 11354
718.460.0004

Fresh-N-Fast Pulls a Fast One

2009-11-13T20:39:00.001-08:00

Photo by Sally Holmes.

I cringe at the title's similarity to the long-revered west coast burger champ, In-N-Out. Whoever thought this was a good idea needs to rethink this design concept.

The menu sounds inspired by Shake Shack: Four-ounce non-frozen patties with American Jack cheese and Martin's potato buns. French fries. Milkshakes in Vanilla, Chocolate and Strawberry. I just hope the burgers are decent.

Look for Fresh-N-Fast in the Flatiron November 23!

Taking it to the Stalls: Otafuku

2009-11-13T20:09:00.000-08:00

Otafuku.

This article originally appeared on The Gotham Palate.

Tokyo, here I come! Well, almost. At least for twenty minutes I can pretend while chomping on my okonomiyaki (Japanese grilled pancake), brimming over with beef, shredded cabbage, katsuoboshi, special sauce, mayonnaise and aonori (seaweed powder), along with six creamy, fried takoyaki (octopus) balls. For a mere $9, Otafuku brings it hard.

Occasion: Post-wedding. My friends were wed on Halloween. As to the curious questions from passersby concerning our "costumes": "You mean these? We just got married!" Yes, here comes the wedding party, dressed in black dresses and dapper tuxes. After clinking champagne glasses and scarfing down vegan cupcakes (albeit tasty), I was ready for some real sustenance.

Cue Otafuku. Otafuku is a true hole-in-the-wall in this New York City dining oasis. The eatery only specializes in a few items, but makes them with skill and enthusiasm. Choose from four "Combos," each a slightly different pairing of okonomiyaki, takoyaki and yakisoba. My friend got Combo C: the Yakisoba and Takoyaki set. I had Combo B: Okonomiyaki and Takoyaki. My takoyaki morsels were crispy on the outside, moist and chewy on the inside (but I don't suggest poking them). They contained chopped octupus, scallions and ginger. The takoyaki alone would have filled me up. Drenched in thick batter, they were larger than life - both in bite and flavor.

Takoyaki.

Okonomiyaki, a savory Japanese pancake, is a Japanese term that translates into "cooked as you like it." It originated in the Kansai region of Japan but can be eaten most anywhere in the country. Toppings and cooking methods vary by region, with each area putting their own twist on this classic favorite.

The okonomiyaki here was more doughy and liquid-like than I had anticipated, but that's not saying much since it was my first time having it. The consistency was probably watery due to the high volume of cabbage. I prefer one that's a little more dense and solid. Still, after chowing down on Combo B, I've safely concluded that okonomiyaki is to takoyaki as Bonnie is to Clyde. I challenge you to find a better partner in crime!

Save for a tiny bench in front, no other seating could be found. But it must be the way to attract customers. Even in the rain, people stopped by after watching my friend and I dig into our piping hot take-out plates.

The staff is boisterous and helpful - the kind of folks I could see myself having a friendly chat with. And they're fun to watch at work (making my okonomiyaki from scratch!). My server asked me if I wanted "everything" on my okonomiyaki. I eagerly nodded "yes." He immediately drizzled a swamp of brown goo all over my okonomiyaki. A bit overboard in taste - salt and a strong fish flavor from the katsuoboshi arrested my tongue - but I appreciated the thought. Guess I'm not that big a fan of the Otafuku sauce, which is like a thicker, sweeter Worcester sauce. From what I gather, Otafuku sauce is more powerful when applied to heat. Although it's tempting to dig right in, be careful not to zing your tongue in your anticipation.

Combo C: Takoyaki and Yakisoba.

The yakisoba, unfortunately, did not live up to the same quality. The noodles were a bit greasy, and I could make the same at home. My Combo was definitely more filling than my friend's, and he had to help finish mine, which is unusual since I can normally "eat like a horse." For $1 more, you can also order taiyaki, or sweet Japanese fish cake.

Prices are fair for the portion size, and the warm-in-your-belly food shoos the hunger pangs away. Otafuku serves up authentic (for New York) Japanese street food. Now that's fast food I'd be willing to have on a regular basis!

Rating: 4 out of 5 stars. Sauce police, where are you?? Way too much sauce on my okonomiyaki, but I guess I was asking for it when I said "everything." Over-greased yakisoba did not provide any thrills. Come for Combo B, though!

Location:
Otafuku
236 E 9th St
New York, NY 10003
212.353.8503

Christmas Came Early

2009-11-09T18:34:00.000-08:00

Photo by Tavalon.

For my kind of guy...

Me No Speak

2009-11-09T18:19:00.000-08:00

I'm up to lesson 29 of Pimsleur's "Learn to Speak Beginner's Japanese." As much as I enjoy amusing my co-workers with new phrases and actually understanding the Jdramas I watch, it sure is a piece of work! Memorizing a boatload of new vocabulary, not to mention getting down the grammar structure...nothing comes easy (especially when you're past 21).

If you don't have the patience, look no further! Me No Speak Language Companion is just what you need. Available in Chinese, Japanese and Thai, these pocket-sized phrase books cover all your bases - from food to basic hygiene. They're printed in both English and the target language, along with colorful pictures. How can you not dig it?

Be on the lookout for Me No Speak Korea and Turkey, coming soon.

Source: San Francisco Chronicle.

Sugar Sugar - Korean Bbopki

2009-11-02T20:06:00.001-08:00

Photo by Bionic Bites.

Bionic Bites posted an excellent review on bbopki (Korean sugar candy) and traditional Korean breakfast. Makes me want to take the next flight to Seoul!

Wedded to Cupcakes

2009-11-02T19:20:00.000-08:00

Sugar Sweet Sunshine.

Last time, some of my friends went to Sugar Sweet Sunshine without me. But I heard such tantalizing tales of the tiny morsels that I was hooked - cupcakes are definitely going back on my agenda.

Sexy Red Velvet Cupcake.

I chose the Sexy Red Velvet Cupcake, red velvet cake with "The Moose," as it's called here. Rather than cream cheese icing, Sugar Sweet Sunshine uses a rich, smooth vanilla buttercream. Right after I took a bite, I wanted seconds (the guy smushed my mousse a bit in the bag, but no biggie). Cake so soft without being sugar rush sweet. But it's the buttery whipped cream that deserves top honors. The mousse was the moistest I have ever tasted. Whipped to a fluffy, light texture. For just $1.75, you can get a half a dozen to sample.

Other delectable choices include: pumpkin (pumpkin cake with cream cheese icing), sunshine (yellow cake with vanilla buttercream), ooey gooey (chocolate cake with chocolate almond buttercream) and black and white (chocolate cake with vanilla buttercream). I am so coming back!

It's a ring thing.

Saturday, I went to my friends' wedding in the West Village. It was a beautiful ceremony, small but intimate. We all snapped the obligatory family pics and 'paparazzi' shots. I remembered to take one of the rings. Since it also happened to be Halloween, random people on the street kept asking us what we were dressed up as:

"I love your costume! It's so elegant. But - what are you supposed to be?"

"Uh....we just got married?"

Yerp. We would be the wedding party. Or more aptly described as The Mafia, what with our black dresses and vintage heels, waistcoats and fitted suits.

Vegan cupcakes.

We bypassed the Halloween parade (and the 100-strong police force in uniform) for some refreshments back at the newlyweds' apartment.

I don't know about you, but when I imagine vegan cupcakes, I didn't expect them to taste this, well...good. I was pleasantly surprised by this batch, made with coconut oil instead of butter. My favorite (and Calla's mom agrees) were the brownie cupcakes, which tasted rich and smacked of chocolate gobs. As I recall, these were some expensive cupcakes. But oh so tasty.

Let's toast!

Ear Candy

2009-11-02T18:56:00.000-08:00

"Heaven" - Epik High

This song is aloe vera lotion for a sunburned heart. Don't know how else to describe it, but when I listen to this song I literally feel like I'm drifting away on Cloud 9. "My heaven...is you."

Hula Girls theme song - Jake Shimabukuro

Jake, best known as the ukelele virtuoso for his stirring cover of "While My Guitar Gently Weeps," composed this song for the Japanese movie, Hula Girls. A heartwarming tale of what people can create when they work together in community for a common cause and pursue their passions. And you get to see cute girls dancing the hula!

"The Girl Who Can't Break Up, the Boy Who Can't Leave" - Leessang

Leessang consists of rap duo Kang Hee-gun ("Gary") and Gill Seong-joon ("Gill"). The female singer here is Jung In. This music video stars Korean singer Hyori Lee, and actor Ryu Seung Beom (Sympathy for Mr. Vengeance).

A classic love story-gone-haywire, but done up with some clever costumes and a creative narrative thread. You see their relationship progress through the cars they drive and the behavior of the couples around them. And all those masks! I wonder how many people they hired for this video...

Ippudo: Where Ramen Reigns Supreme

2009-10-29T19:45:00.000-07:00

Ippudo.

This review originally appeared on The Gotham Palate.

College students, take note: Ippudo is not your MSG-laden instant ramen packet. In fact, it's a far cry from the run-of-the-mill supermarket variety, taking ramen to another level.

My friend and I were in the area for a Susie Suh / Big Phony show later that night at Joe's Pub. It was a teaser of a fall to come: Brisk, chilly and decidedly ramen-worthy weather. What better way to warm up than with ramen?

Ippudo is considered high-end ramen. In Japan, it is among the most famous ramen chains selling Hakata-style tonkatsu ramen from the southern island of Kyushu. There are 34 branches throughout the country, with this one being its first international branch. The restaurant's founder, Shigemi Kawahara, is hailed in Japan as "The Ramen King." And with good reason: Ippudo puts the 'soul' in Japanese soul food.

Witness how palatial it is. Dark chocolate walls are covered by a collection of Japanese scrolls, indecipherable to the non-Japanese reading population. Save for flickering tea candles here and there, the restaurant is so dimly lit that I almost had to squint to see in front of me. A giant rectangle mirror at our communal table allowed me to feast my eyes on the sumptuous ramen before me (or inconspicuously check my hair...). I kept sliding out of the cream chairs, which were alternately missing a left or a right arm. Then I noticed that the seats convert into loveseat mode. Genius! Perfect for a date: Slurping ramen noodles side by side. The romantic candle inset added an earthy, let's-roast-marshmallows-by-the-fireside touch.

A bar in the front entrance resembles the laid-back, non-fussy izakayas in downtown Tokyo. Three hostesses took over the foyer, one of whom led us through a set of Japanese curtains to the main dining area. Ippudo doesn't take reservations, so we arrived just before 6 p.m. and were seated promptly.

As if on cue, a chorus of loud voices exclaimed together: "Irasshaimase!!" ('Welcome,' in Japanese), along with a long string of greetings in Japanese. It was the staff, and they sure have a knack for putting you at ease. If I hadn't known better, I would've thought it was a happy birthday song. My meager comprehension of Japanese couldn't pick up the words quickly enough. On the right-hand side, Japanese chefs tossed and turned their pork, stirring thick broths and chopping up mushrooms and other vegetables to go in the ramen. You could watch them in action, done up in hakatas (traditional Japanese kimonos), their hair rakishly held back with coordinating bandanas.

Akamaru Modern Ramen.

I already knew what I wanted: the Akamaru Modern ($13). After reading countless reviews about how amazing this dish is, I thought it would be foolish to pass it up. The Akamaru Modern, dubbed 'the original tonkatsu' (pork cutlet), contains soup noodles with Ippudo's special sauce, spicy miso paste, fragrant garlic oil, slabs of simmered Berkshire pork, onions, scallions, cabbage and kikurage. The milky, light brown broth had a distinct pork flavor containing nutty, roasted notes, and the fatty pork slices were the epitome of melt-in-your-mouth, effortless eating. Not too greasy, though definitely on the salty side (but what's ramen without salt?). The noodles were cooked firm and al dente - perfection. Ask for extra crushed ninniku (garlic) to mix in with your ramen.

Musashi Ramen.

My friend had the Musashi Ramen ($14) with pork. His was good, but I still liked mine better.

Hirata Buns.

For appetizer, we ordered the Hirata steamed pork buns, filled with Ippudo's original spicy buns sauce and garnished with scallion. The pork was oh-so-tender and marinated seamlessly to the right texture, as if the pork and Japanese mayo sauce were truly one. At $4 a bite, these are some upscale buns - but definitely worth the price tag. The presenation reminded me of the Chinese Peking duck-in-a-bun that is served at Cantonese banquets (and is also available at the local Chinese meat market).

Next time I'll be sure to grind some toasted sesame seeds on top of my ramen to enhance the nutty taste. Even though we bypassed dinner rush hour, I would be down with waiting upwards of an hour for another bowl. The ramen's just that good. Craving sated.

Rating: 4.5 out of 5 stars. I enjoyed this dining experience so much that it's hard to be nit-picky. Maybe the saltiness of the broth, but sodium didn't kill the ramen for me. However, the dim lighting could work against less-romantic pairings, making it awkward for first dates. Check out more menu options here.

Location:
Ippudo
65 4th Ave
New York, NY 10003
212.388.0088
www.ippudo.com/ny

Not Terrible, But Not So Teariffic

2009-10-23T11:41:00.000-07:00

Teariffic.

This review originally appeared on The Gotham Palate.

Fresh from a weekend trip to Boston, my friend and I arrived back in the brusque city streets of Chinatown where the scents of fish markets, dumplings and automobile exhaust accosts you from every angle and the food is plentiful. Famished (notice how most of my entries mention acute hunger pangs), we trudged along to Mott Street, my wheeled luggage jolting up and down over crooked sidewalk cracks.

Destination: Teariffic.

Squid Balls & Shrimp Balls Noodle Soup.

I had the Squid Balls & Shrimp Balls Noodle Soup ($4.85) and small hot Honey Green Tea ($2.55). I like the squid balls, which had a chewy give, but for some reason I couldn't get into the shrimp flavor. It was off-tasting. Perhaps this was a subtle hint to me that shrimp should stay in its original form and not morph into a ball. Ever.

The udon noodles were overcooked and lacked any al dente buoyancy. Lucky for me, I was too hungry to obsess over the texture, so long as I had sustenance in my belly. Also, the hot broth worked wonders in clearing up my nasal congestion. For brisk fall and winter nights, hot stews and soups are just what the doctor ordered.

Hot Honey Green Tea.

The green tea was steeped too long and had a bitter, acidic quality, despite tasting like a sugar pill - no shortage of honey in here! Generally, for green tea, the tea leaves should remain in the pot for no longer than two minutes.

Service lagged, and the waitstaff seemed inattentive and unenthusiastic. Our waiter looked indifferent - or maybe just tired. I think the restaurant was short on staff. Luckily, we didn't have to wait too long for our food. As for the decor, it was very much like Saint's Alp, except transported in a Chinatown setting. Small wooden tables matched with low, square stools. Each party sat in close proximity to one another, enhancing the convivial atmosphere.

Steamed White Rice with Marinated Pork.

My friend had Steamed White Rice with Marinated Pork ($4.85). As always, Taiwanese cafes serve boiled tea eggs with their hot meals. I happily chomped on mine, but my dining companion does not enjoy boiled eggs. The pork was plentiful, however, and a sufficient amount of sauce covered the hot rice.

Prices were very affordable, as are most of the restaurants on this strip of Chinatown (Mott St). The cafe was 80% full, which, on a weekday at 5 p.m., is saying a lot. It seems people aren't cutting back on their bubble tea anytime soon. I didn't try the boba, but I hear the ginger black tea and mango with green apple and aloe vera are a thumb's up.

Rating: 3.5 out of 5 stars. While the food is decent, the spotty service and ultra-sweet tea detracted from the tea-drinking experience.

Location:
Teariffic
51 Mott St.
New York, NY 10013
212.393.9009

MOCA Presents: The Chinatown Film Project

2009-10-20T15:56:00.001-07:00

This is kind of off-kilter, but really rocks. It's the Chinatown Film Project, a short film exhibit produced for the Museum of Chinese in America. Video by Rich Wong.

As a result of watching this video, I have a newfound appreciation for the melodica (showing up at 1:18). And that chick playing the red drums is nothing short of awesome.

Chinatown's got spunk!

Curry in a Can

2009-10-20T15:43:00.000-07:00

Photo by WIRED.

Canned Japanese curry. I'm not sure what to think about this.

Sure, Japan has vending machines for almost anything you can think of - from batteries to booze. At one vending machine in Shibuya, actual humans dispense umbrellas (that's right - a live jack-in-the-box).

But back to the curry: WIRED's Daniel Feit reports that the liquid concoction is little more than bland soup. Everything tastes the same, and the fake rice is especially disappointing. This is one curry-in-a-hurry not worth trying.

Big Phony on KoreAM Webcast Tonight

2009-10-20T15:30:00.000-07:00

Photo by knots0fast.

Big Phony fans take note: KoreAM is hosting a live webcast of the singer/songwriter tonight at 7 p.m. Pacific Time (that's 10 p.m. EST). Big Phony will be playing some of his new hits, as well as answering questions on the chat. So tune in for what's sure to be a rousing performance!

Tokyo's Plastic Food

2009-10-20T15:24:00.000-07:00

Life-like versions of the real thing. In Tokyo, it's an art you master.

If only all menu display showcases could be like this.

Recipe Teaser

2009-10-15T12:28:00.000-07:00

1. Red Velvet Cupcakes with Cream Cheese Frosting.

2. Omurice (Omelet Rice).

3. Japanese Beef Curry.

4. Budae Jjigae (Korean Army Stew).

5. Autostrada Sandwich.

Sweet Chili, Chacarero's, Starbucks Challenge

2009-10-15T11:39:00.000-07:00

Before I totally forget about this, I'm posting some pictures of Boston from last week. I stayed with A in Arlington, and we caught up with another friend, R, over some (surprise surprise) Thai food near A's house. The restaurant is called Sweet Chili. I've been here before in college...

Unfortunately, the waiter misunderstood A's body language and served her the Pad Thai instead of the Drunken Noodle that she wanted. (A case in which, ironically, pointing at the item backfires on you.) It turned out that the Pad Thai was quite tasty, as I ended up discovering (I ordered it). I don't think A would've minded eating it, even if she had had it the last time she came here. We all ordered off the lunch special, which included an egg roll and a spicy triangle along with your main dish ($6.95).

Sweet Chili also sells udon and bibimbap, but common sense told me to steer clear of the non-Thai offerings. Simply put, you don't order Korean or Japanese food at a Thai restaurant - you get the well-known Thai items.

Beef.

R ordered a beef dish...the name I can't remember. In the name of adventure, she decided to try the Singha beer, which is locally produced. Singha beer is the oldest and most popular Thai beer in Thailand. It's a relatively smooth pale lager, though it doesn't really stand out in any way.

Singha beer.

I liked the glass it was poured in.

Testing the beer.

This is not an iPhone ad.

Drunken Noodles and Thai Iced Tea.

I had a picture of my scrumptious Pad Thai but it didn't come out right. All the ingredients were fresh and crispy, from the bean sprouts to the fat rice noodles. I ate it all!

Next morning (Sunday), M took D and I out to Chacarero's, located in Downtown Boston. We arrived early at 10:45 a.m. and found the windows dark and the doors locked. Luckily, a friendly chef opened it for business in 15 minutes.

"It's worth the wait," said M.

According to the restaurant's website, a chacerero is a traditional Chilean sandwich. M recommended the small Chicken & Beef Combo. For $7.50, you get a hefty amount of soft, grilled meat with your tomatoes, Muenster cheese, steamed green beans and avocado spread. It's all contained in homemade bread. I don't know why I didn't think of inventing this myself! The avocado really ties together the bulky sandwich and gives it a moist flavor. I only wished I'd tried the hot sauce! Sans hot sauce, it was rather plain and a tad bland. Satisfying nonetheless.

Chacarero's also offers empanadas, sweet oven fried potatoes (I heard those are divine) and a selection of omelets.

While in Boston, I took the Starbucks Challenge. Starbucks insists that, given a blind taste test, you won't be able to tell the difference between its regular brew and its new instant coffee.

Well....I squashed that pretty soon.

In fact, I didn't even need to taste the coffee. I just took a whiff of each one and determined which was which after all of two seconds.

And I was right.

Who's the biggest coffee addict??!

Go!Go!Curry takes over Japan

2009-10-10T11:27:00.000-07:00

This Wired article isn't new, but apparently the enormous popularity of New York's Go!Go!Curry is taking over Japan as well. I'm so ready to jump planes right now. Ah, the taste of curry.

We Belong in Phuket

2009-10-10T11:16:00.000-07:00

And now, for some shameless promotion...

So I don't usually use this space to advertise myself, but my friend Joe and I are entering the Ultimate Thailand Explorers competition and we'd love to have your support! Please check out our video below, and rate/comment on it at YouTube.

We both really want to travel to Phuket and explore all that the area has to offer, including but not limited to: snorkeling, windsurfing, Muay Thai, riding elephants, sampling the tangy-spicy joys of Thai street food and learning the local customs.

Let's make this happen!

Blue Velvet Sea

2009-10-08T18:02:00.000-07:00

Photo montage taken October 4. Arlington Pond. Arlington, MA.

PC Cafe's Patbingsoo

2009-10-08T17:45:00.001-07:00

Patbingsoo. I could eat this thing anytime, anywhere. And I mean that.

There are many ways to make patbingsoo, or Korean shaved ice with fruit. But I like PC Cafe's version best. I've scoured New York City for a dessert as refreshing as this...and have come back empty. So I was thrilled to go with T & T. We split a large patbingsoo (this one's ice cream wasn't in the shape of a heart, unfortunately).

The flavors rocked, as usual. We got a generous helping of tapioca pearls, strawberry, banana, peach, mango, kiwi and azuki red bean, along with the dollop of vanilla ice cream on top. The ice is always crushed properly and complements the rest of the ingredients, so it never feels like you're just crunching on a wad of flavored ice (cough. Cafe Zaiya).

Side note: The cafe's real name is Between Hours, but I've come to know this place as PC Cafe for (what else?) its gamer community and rows of PCs.

Pssst: Try the red bean patbingsoo version next time. Or how about some green tea ice cream? PC Cafe makes some mean boba, too.

Rating: 5 stars. I have no complaints, except to make the tower of patbingsoo bigger. Is that possible? So as to savor it all the better, of course...

Location:
Between Hours
154 Harvard Ave
Allston, MA 02134
617.782.1811
betweenhours.com

Roppongi Sushi: Slick Peeps

2009-10-08T17:02:00.000-07:00

Mildly spicy honey glazed 15-set wings, with lettuce.

After filming our crazy [music?] video for Thailand, Tiff & Tiff graciously took me out to Roppongi Sushi for dinner. Roppongi, or Sushi, as it's more commonly called, is across the street from the Uno's off the Harvard Ave. B line T stop.

Now, I've never been a huge fan of chicken wings. I don't know if it's the heavily fried factor, the grease, or the thought of tearing into cooked birds with my bare fingers (yuck!). In any case, when my friends ordered a bunch of Korean mildly spicy wings, I didn't expect the hulking behemoth of a plateful that we got.

These wings looked like they'd been injected with super-steroids (I don't know if that's actually true). In any case, they were truly hefty. After digging through wing #2 with chopsticks, I promptly thought - to heck with decorum - tossed the stix and just used my hands.

While we were initially up for the 'spicy' wings, our waitress politely pointed out that they're "really spicy," so we took her word for it and ordered the mild wings. Which is not to say that we won't try the 'actually spicy' ones next time.

...And she was right. Something about red hot chili peppers worms its way to the back of your throat and stays there. Great for clearing sinuses!

The menu listed several other varieties of wing sauce concoctions, including spicy, sweet & sour, buffalo and honey glazed.

Little peepers would like your bones.

The wings came with a bucket decorated with little chicks. Inside the pail, written in black permanent marker, were the words: "Please put your bones in here." Followed by a profusion of hearts and a drawing of a huge bone that reminded me of my dog Nikki's biscuits. Hrm.

Colorful depictions.

Advertised on the wall: Sake bomb and fruit sorbet.

Eel and spicy white tuna rolls.

Our sushi was edible but clearly not Roppongi's specialty. Nothing about it really stood out to me. Way too much mayo in the white tuna (a 50/50 ratio is overdoing it). The presentation was better than the taste.

Hi, Tiff!

Rating: 3.5 out of 5 stars. The staff seemed like they were lazying in la-la land behind their counter, talking amongst themselves in rapid Korean (nothing against Koreans, mind you). It's just that when I order, I don't expect to have to get out of my seat and walk over to the front just to flag down a waitress. However, the wings earned considerable points. I'd drag my butt out here for them again! I heard I should check out Privus for their Korean BonChon wings.

Click here and here for more fun articles on fried chicken.

Location:
Roppongi Sushi
1245 Commonwealth
Allston, MA 02134
617.787.2400

*Apologies for the fuzziness/darkness of the pics.